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This lively Cold pea soup with crab and mint It's very rich and delicious! Best of all, there's no cooking required, just chill for about an hour.
Cold soups are great on hot days, especially if you work outside. This cold pea soup with crab and mint is a super refreshing and flavorful way to cool down.
Best of all, there's no cooking involved, so you don't even need to heat up your kitchen to make a batch.
Simply mix the ingredients, let cool, then add the crab chunk garnish.
Cold pea soup favorite with crab and mint
- Very easy to make and no cooking required
- Delicious, bright and refreshing taste
- Perfect for a summer snack or an elegant appetizer
- High in protein and nutritious
- A creative twist on the classic pea soup
Cold pea soup with crab and mint
This refreshing soup has less than 10 ingredients and comes together in no time.
- peas — I thaw frozen peas for convenience, but you can start with fresh peas if you prefer.
- vegetable soup — You can also use chicken broth. We recommend reducing the salt content in the soup to reduce its salt concentration.
- salt — Brings out the natural sweetness of the peas and balances the flavor of the soup.
- olive oil — We use extra virgin to create a mellow and rich soup.
- asian chili paste — A hint of spiciness complements the sweetness of the peas and the rich crab meat.
- mint leaves — It adds a refreshing element to the soup, giving it an irresistible taste. Finely chop the mint so that it blends into the soup.
- fresh lump crab meat — We recommend using fresh crab meat for the best flavor and texture.
How to make cold pea soup with crab and mint
Step 1: Add peas, soup, and salt to a blender and mix. Puree until smooth.
Step 2: With the motor running, add the olive oil in a slow, steady stream.
Step 3: Stop the motor and add lemon juice. Pulse quickly once or twice to blend.
Step 4: Chill in the refrigerator for 1 hour.
Step 5: Combine chili sauce and mint in a small bowl. Gently stir the crab, leaving any large chunks alone.
Step 6: Pour the soup into a small bowl or cup. Garnish with crab mixture and serve immediately.
This wonderful cold soup may become your hot weather staple!
recipe tips and tricks
- to Defrost frozen peas quicklyplace in a colander under cold water for a few minutes and use your fingers to loosen any clumps.
- Please cool the soup inside the refrigerator at least 1 hour To let the flavors meld.
Substitutes and variations
- Instead of Asian chili paste, chili sauce or cocktail sauce.
- for rich soupreduce the amount of broth used.
- I sometimes add A handful of spinach or arugula Place in a blender to add additional nutrients.
What does this recipe serve?
This soup is perfect for a hot day snack or light meal. Thanks to the crab, I was very satisfied with just the rice bowl.
When serving soup as an appetizer, I love to combine it Zucchini orzo salad. Mint goes well with both dishes.
I'll try making this if I have any crab meat left over. Crab salad with lemon chaila dressing. You can't go wrong with the combination of soup and salad!
storage and freezing
- You can store leftover soup inside. refrigerator in airtight container to 24 hours. If you are making ahead, save the soup. without crab meatKeeps fresh for a long time in the refrigerator. 3-4 days.
- The soup without the crab meat can be frozen. Containers that can be frozen to 6 months. Thaw in the refrigerator overnight and blend again to reconstitute the ingredients.
This vibrant cold pea soup with crab and mint is so rich and delicious. Best of all, there's no cooking required, just chill for about an hour.
Prevent the screen from going dark
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Combine peas, broth and salt in a blender. Puree until smooth.
2 cups frozen peas, 2 cups low-sodium vegetable soup 1/4 teaspoon kosher salt
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With the motor running, add the olive oil in a slow, steady stream.
1/4 cup olive oil
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Stop the motor and add the lemon juice. Pulse quickly once or twice to blend.
Juice of 1/2 lemon
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Chill in the refrigerator for 1 hour.
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Combine chili sauce and mint in a small bowl. Gently stir the crab, leaving any large chunks alone.
1 tablespoon Asian chili paste 2 tablespoons fresh mint leaves, 4 ounces fresh crabmeat chunks
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Pour soup into small bowls or cups. Garnish with crab mixture and serve immediately.
For thicker soups, reduce the amount of soup.
Are you looking at sodium? Use homemade, unsalted broth and omit the additional kosher salt to cut the sodium amount by almost half.
To prepare this recipe in advance, whisk the ingredients in a blender and store in the refrigerator for up to 24 hours. When you're ready to enjoy, blend the soup again for a few seconds and proceed with the recipe as usual.
Nutritional information table
Cold pea soup with crab and mint
Amount per serving
% daily value*
*Percent daily intake is based on a 2000 calorie diet.
