Awesome pea soup puree that does not require cooking and is excellent suitable for summer heat. Green peas are crushed in a blender along with vegetable stock, lemon juice and olive oil and served chilled with slices of sharp crab meat with finely chopped mint. Mint in combination with lemon gives the soup more more refreshing taste. Natural crab meat previously sort through so that there are no fragments of the shell left in it. Serve pea soup in transparent glasses, as a spectacular snack on home holiday. Share with friends: 
Time: 1 hour. 20 minutes. Difficulty: easy Quantity: 4 tbsp. In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Soup
- 2 tbsp. frozen green peas, thaw
- 1 can of 400 gr. canned vegetable broth
- 1/4 Art. olive oil
- Juice 1 Lemon
Crab meat
- 2 tbsp. l olive oil
- 1 tbsp. l sambal olek (asian chili sauce)
- The juice of half a lemon
- 1 tbsp. fresh lumpy crab meat, sort
- A quarter of a bunch of mint, finely chopped
Recipes with similar ingredients: peas, broth, lemon juice, lemon, sambal olek, crab meat, mint
Recipe preparation:
- Cook the soup. Mix peas in a blender bowl and vegetable broth and chop until smooth. Not stopping the blender, slowly pour in olive oil to mix acquired the consistency of the emulsion. Add half the lemon juice, then refrigerate the soup for 1 hour. Salt before serving to taste and sprinkle with the remaining lemon juice.
- Cook the crab meat. Mix olive in a bowl oil, sambal-olek sauce and lemon juice. Stir in crab meat with mint and add a pinch of salt. Fill small cups or glasses about three quarters of chilled pea soup. Garnish each serving with 1 tbsp. l with a slice of spicy crab meat and serve immediately.
