Green Pea Soup with Crab
2 servings
20 minutes
Green pea puree soup with crab is an elegant dish of European cuisine that combines the tenderness of vegetables and the delicate taste of crab meat. Green peas add sweet herbal notes to the soup, while potatoes and cauliflower provide a creamy texture, and milk makes the flavor soft and rich. This soup is perfect for both a light lunch and an exquisite dinner. Such soups were first prepared in French gastronomic traditions, where harmony of flavors and sophistication of presentation are valued. It is served with pieces of crab that add a refined seafood aftertaste, while pea shoots add freshness and aesthetics. It is recommended to serve hot with crispy toasts or baguette to highlight its delicate consistency.
1
Boil the vegetables until cooked.
- Green peas: 100 g
- Potato: 100 g
- Cauliflower: 100 g
- Vegetable broth: 100 ml
2
Strain the broth, leaving about 50 ml. Use a blender to puree the vegetables to a creamy consistency.
- Vegetable broth: 100 ml
3
Add milk, bring to a thick soup consistency, place on heat and bring to a boil.
- Milk: 100 ml
4
Salt and pepper.
- Salt: to taste
- Ground black pepper: to taste
5
When serving, add crab meat and garnish with sprouted peas.
- Crab meat: 20 g
- Pea shoots (microgreens): to taste