CHILLED PEA SOUP SHOOTERS
Enjoy pea soup in a whole new way! The garnish is curried crab, which will catch everyone by surprise. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Appetizers Lunch
Time 20m
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- Place the peas, broth, mint, lime juice, cumin and salt in a blender. Cover and process until smooth. Add yogurt; process until blended. Refrigerate for at least 1 hour., Meanwhile, in a small bowl, whisk the mint, lime juice, oil, curry paste and salt. Add crabmeat; toss gently to coat. Chill until serving., To serve, pour soup into shot glasses; garnish with crab mixture.
Nutrition Facts : Calories 40 calories, Fat 1g fat (0 saturated fat), Cholesterol 20mg cholesterol, Sodium 216mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
SPICY SPLIT PEA SOUP
I like to bake a ham just so I can use the leftover bone to make my split pea soup. After moving to New Mexico a few years ago, I discovered folks here put peppers or chilies in almost everything. So I decided to add some to this soup.
Provided by Taste of Home
Categories Lunch
Time 2h40m
Yield 10 servings (about 2-1/2 quarts).
Number Of Ingredients 12
Steps:
- In a Dutch oven, combine the peas, water, ham bone and bouillon; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. , Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer 1 hour longer. Remove ham bone and cut meat from bone. Return to the soup and heat through.
Nutrition Facts : Calories 215 calories, Fat 3g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 477mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 13g fiber), Protein 15g protein.
CHILLED PEA SHOTS WITH SPICY CRAB
Provided by Tyler Florence
Categories appetizer
Time 1h10m
Yield 15 servings
Number Of Ingredients 11
Steps:
- Blend the peas and vegetable broth in a blender until smooth. Take the lid off and, with the motor running, pour in the oil in a steady stream to emulsify the mixture. Add the lemon juice then chill in the refrigerator for 1 hour.
- To make the spicy crab, whisk the canola oil, chili paste, and lemon juice together in a bowl. Fold in the crabmeat and mint and season with a pinch of salt. Fill espresso or sake cups, about 3/4 full, with the chilled pea soup. Garnish the pea shots with a generous tablespoon of the spicy crab and serve immediately.
CHILLED SPRING PEA SOUP WITH CRAB SALAD, CREME FRAICHE, AND MINT
Provided by Michael Symon : Food Network
Time 1h5m
Yield 4 servings
Number Of Ingredients 27
Steps:
- For the soup: Bring a large pot of water to a boil over medium heat. Add enough salt to make it taste like the ocean. Add the shallots, garlic, coriander seeds, freshly cracked black pepper, to taste, and sliced chiles, and bring back to a boil. Taste the water and season with salt, if needed. Add the English peas, bring the soup back to a boil and allow it to cook until the peas are al dente, about 30 to 45 seconds.
- Using a strainer or spider, add the pea mixture to a blender with 2 ladlefuls of flavored liquid, the creme fraiche and the mint leaves. Puree until smooth. Pour through a wired mesh strainer into a bowl over an ice bath to cool very quickly. Continue to stir until chilled.
- Taste for seasoning.
- For the crab salad: To a large bowl, add the crabmeat, mint leaves, salt and pepper, to taste, a drizzle of extra-virgin olive oil, sliced scallions, lime zest, lime juice, and the chiles. Lightly toss with a fork. Do not overwork. Taste and adjust seasoning, if needed.
- Ladle the soup into serving bowl. Top each bowl with a large spoonful of the salad. Drizzle with extra-virgin olive oil and garnish with julienned snow peas.
- Pack the chiles into 2 (1-quart) jars and cover them with water to come within 1/2-inch of the rim. Pour the water out into a measuring cup. Note the volume, pour off half the water, and replace it with sherry vinegar. Add 2 tablespoons sugar and 2 tablespoons salt for every 3 cups liquid.
- Pour the vinegar mixture into a nonreactive saucepan and add the bay leaves, coriander seeds, black peppercorns, cumin seeds, marjoram, and garlic. Bring to a boil over high heat, then reduce the heat and simmer for 10 minutes. Remove from the heat and let the mixture cool slightly. Pour the hot liquid into the jars to cover the peppers, and screw on the lids. Refrigerate for up to 1 month.
- Yield: about 2 quarts
CHILLED PEA SOUP WITH FRESH MINT
Steps:
- In a large saucepan, cook the leek in the butter over moderate heat for 3 minutes, or until softened. Add the broth, peas and seasonings and simmer, covered, for 25 minutes, or until the peas are very tender. In a food processor, blend the mixture in batches until combined well. Let it cool. Chill the soup, covered, for at least 2 hours. Before serving, stir in cream and fresh mint. Garnish with mint sprigs. Correct the seasoning.
CHILLED PEA SOUP WITH FRESH MINT
Steps:
- In a large saucepan, cook the leek in the butter over moderate heat for 3 minutes, or until softened. Add the broth, peas and seasonings and simmer, covered, for 25 minutes, or until the peas are very tender. In a food processor, blend the mixture in batches until combined well. Let it cool. Chill the soup, covered, for at least 2 hours. Before serving stir in cream and fresh mint. Garnish with mint sprigs. Correct the seasoning.
SPICY CRAB SOUP
Steps:
- Cook and clean crabs:
- Bring water to a simmer in pot and add crabs using tongs. Cover pot and cook over high heat until crab shells are bright red, 5 to 6 minutes. Transfer crabs to a shallow baking pan and reserve cooking liquid in pot.
- When crabs are cool enough to handle, break off 16 claws, working over pan to catch juices, and reserve claws, covered and chilled, for garnish (if using Dungeness crabs, reserve 16 hind legs). Still working over pan, pull off aprons (abdomens), legs, and remaining claws from crabs and add to pot, then cut crabs in half, through shell, with kitchen shears (if using Dungeness crabs, pull top shells from bodies and crack front claws with a mallet). Dip crabs into cooking liquid to rinse off mustard (tomalley), then pull apart shells and extract meat and any orange-red roe with your fingers. (There are bits of meat in all the nooks and crannies.) Put meat and roe in a small bowl and chill, covered. Add all shells and any juices from baking pan to cooking liquid in pot.
- Make broth:
- Quarter onion and add 1 quarter to crab cooking liquid along with halved garlic cloves. Boil broth, uncovered, skimming froth frequently, until liquid is reduced to about 8 cups, about 50 minutes. Carefully pour broth through a cheesecloth-lined sieve into a large bowl, pressing on and then discarding solids.
- Make sofrito while broth is reducing:
- Heat a dry well-seasoned cast-iron skillet over moderately high heat until hot, then toast chile 30 seconds on each side and transfer to a blender. Pan-roast unpeeled garlic, turning with tongs, until browned in spots, 3 to 5 minutes. Cool garlic, then peel and add to blender. Pan-roast tomatoes, turning occasionally, until browned in spots, about 10 minutes. Meanwhile, chop remaining onion and add to blender. Cool tomatoes, then core, peel, and quarter and add to blender.Purée mixture until smooth. Force purée through a medium-mesh sieve into a bowl and discard solids.
- Heat oil in a 4-quart heavy pot over moderately high heat until hot but not smoking and carefully stir in purée (oil will splatter). Cook, stirring frequently, until thickened, about 15 minutes, to make sofrito. Add epazote and 7 cups strained broth, then simmer soup over moderately low heat, stirring occasionally, 30 minutes.
- Add remaining broth to blender along with tortillas, cornstarch, and salt and blend until smooth, 1 to 2 minutes. Pour mixture through cleaned medium-mesh sieve into a bowl, pressing on and then discarding solids. Stir tortilla purée into soup and simmer, stirring occasionally, until slightly thickened, about 10 minutes. Remove and discard epazote if fresh. Stir in reserved crabmeat and simmer just until heated through. Serve soup ladled over reserved claws.
COLD PEA SOUP WITH HERBED OIL SWIRL
Creamy, cold, and refreshing, this pretty green soup is the perfect way to start a warm weather dinner party.
Provided by Anna Stockwell
Categories Soup/Stew Low Fat Vegetarian Kid-Friendly Yogurt Pea Spring Summer Healthy Freeze/Chill Chill Dinner Small Plates
Yield 6 servings
Number Of Ingredients 7
Steps:
- Melt butter in a large heavy pot over medium heat. Add onion and cook, stirring often, until softened but not browned, 6-8 minutes. Add 1 1/2 teaspoons salt and 2 cups water, stir to combine, and bring to a boil. Add peas and cook, stirring occasionally, until just tender, about 2 minutes.
- Remove pot from heat and stir in yogurt. Purée soup in a blender or in the pot using an immersion blender, thinning with water if soup is too thick, until smooth. Season with salt and pepper and let cool to room temperature. Transfer to a resealable container, cover, and chill at least 2 hours or up to overnight.
- Divide soup among bowls and top each with a swirl of Herbed Olive Oil.
- Do Ahead
- The soup can be made and chilled for up to 2 days.
CHILLED PEA SHOTS WITH SPICY CRAB
The thing about hors d'oeuvres is that they should not only taste good, but they should look really cool, too. These do just that. You need espresso cups, sake cups, or fancy shot glasses for these. These "pea shooters" are great to make ahead and put together at the last minute. Drinking an hors d'oeuvre is the cool way to go!
Yield serves 15
Number Of Ingredients 11
Steps:
- Blend the peas and vegetable broth in a blender until smooth. Take the lid off and, with the motor running, pour in the oil in a steady stream until the mixture is emulsified. Add the lemon juice, season with salt and pepper, and then chill in the refrigerator for 1 hour.
- To make the spicy crab, whisk the canola oil, chili paste, and lemon juice together in a bowl. Fold in the crabmeat and mint and season with a pinch of salt. Fill espresso or sake cups about three-quarters full with the chilled pea soup. Garnish the pea shots with a generous tablespoon of the spicy crab and serve right away.
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- Combine peas, watercress, and remaining 1 cup milk in a blender. Process on high until smooth. Working in batches if necessary, add onion mixture to blender; process on high until smooth. Pour through a fine wire-mesh strainer into a bowl; discard solids. Season with remaining 1 teaspoon salt and white pepper. Cover and chill until ready to serve, at least 2 hours or up to 1 day.
- Whisk together crème fraîche, 1 tablespoon chives, 1 tablespoon dill, tarragon, lemon zest, and 2 tablespoons lemon juice in a medium bowl. Gently fold in crab. Chill until ready to serve, at least 30 minutes or up to 2 hours.
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