Ingredients

• 2 cups frozen peas, thawed
• 1 14.5-ounce can vegetable broth
• 1/4 cup extra-virgin olive oil
• Juice of 1 lemon
• Sea salt
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon sambal oelek (Asian chili paste)
• Juice of 1/2 lemon
• 1 cup fresh lump crabmeat, picked over
• 1/4 bunch mint, finely chopped
• Sea salt

Browse by ingredient

Instructions

1. Make the soup: Blend the peas and vegetable broth in a blender until very smooth. With the motor running, slowly pour in the olive oil in a steady stream to emulsify the mixture. Add half of the lemon juice, then chill the soup in the refrigerator for 1 hour. Season with salt and the remaining lemon juice before serving.
2. Prepare the crab: Whisk the olive oil, sambal oelek and lemon juice together in a bowl. Fold in the crabmeat and mint and season with a pinch of salt. Fill small cups or glasses about three-quarters of the way with the chilled pea soup. Garnish each portion with 1 generous tablespoon of the spicy crab and serve immediately.
3. Photograph by Linda Xiao