Serves 4
This is a beautifully green soup in which you can make all kinds of substitutions such as broccoli for some or all of the peas, watercress or spinach for some or all of the romaine and basil, dill or tarragon for some or all of the mint. I prefer Dungeness crab for this, but you could certainly substitute lump Blue crab meat. For the optional caviar garnish, I like the gold pearl salmon caviar from Tsar Nicoulai www.tsarnicoulai.com.
2 tablespoons olive oil
1/2 cup chopped green onions including green tops
2 teaspoons chopped garlic
3 cups fresh or thawed frozen sweet peas (about 12 ounces)
2 cups defatted chicken or shellfish stock
1-1/2 packed cups finely chopped romaine or other green lettuce
3 tablespoons chopped fresh mint
2/3 cup buttermilk, preferably labeled “Bulgarian” style
Sea Salt
Drops of lemon juice and your favorite hot sauce, to taste
1/4 cup or so crème fraiche
6 ounces fresh Dungeness crab meat, picked over to remove any bits of shell
2 ounces fresh salmon caviar, optional
Tender herb sprigs such as chervil or tarragon
Toasted walnut, hazelnut or fruity extra virgin olive oil
Heat oil in a deep saucepan, add the green onions and garlic and sauté over moderate heat until softened but not brown, about 3 minutes. Add the peas and stock and bring to a simmer. Cook until peas are cooked through and tender. Remove from heat to cool for a few minutes. Add mixture to a blender and puree. Add romaine and mint and puree again until smooth. Add buttermilk and whiz again till combined. Season to your taste with salt, drops of lemon juice and hot pepper sauce. Strain through a medium mesh strainer and chill. Taste again for seasoning since chilling mutes flavor a bit.
To serve: Gently combine the crème fraiche and crab and place in the center of 4 large flat soup plates. Top with caviar, if using, and herb sprigs. Ladle or pour chilled soup around and drizzle with a little oil. Soup can be made up to a day ahead and stored covered in the refrigerator.
Note: If using fresh peas, you may want to add a little sugar depending on their maturity.
John Ash ©
The Link LonkMarch 15, 2021 at 03:53AM
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CHILLED GREEN PEA AND CRAB SOUP - KSRO
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Crab
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