Chilled Pea, Mint, and Crab Soup
  • 1 16 oz bag of frozen peas, thawed
  • ¾ cup plus more olive oil
  • ½ lemon, juiced
  • ½ cup mint leaves
  • 14 oz vegetable stock
  • 16 oz lump crab
  • ½ cup mint, chiffonade
  • salt
  • pepper
  1. In a Vitamix blender, blend together the peas, chicken stock, mint leaves, lemon juice, salt, and pepper.
  2. Slowly add the olive oil on low until the soup emulsifies. Taste for more oil, salt and pepper.
  3. In a small bowl, mix the crab, mint, a drizzle of olive oil, salt and pepper to taste.
  4. Serve with a topping of the crab mixture, fresh cracked pepper, and a sprinkle of Maldon sea salt.
Recipe by The Taste Edit at