Scrumptious Seafood: Fresh Pea Soup with Local Dungeness Crab

Fresh pea soup is not one we commonly come across, but I think it should be, as there is nothing that beats the taste, especially when served with a dash of mint. The flavour is nothing like its common counterpart, split pea soup. This one is lighter in flavour, cleaner, livelier, and very refreshing Рa perfect  soup to serve in spring. And take  advantage of our local sustainable seafood, dungeness crab, for garnish.

Fresh Peas Soup with Local Dungeness Crab


  • 1 Small onion (diced)
  • 2 Medium carrots (sliced thin)
  • 2 Celery stocks ( sliced thin)
  • 4 Cups vegetable stock or water
  • Salt & pepper to taste
  • 1 Cup whole basil leaves, and keep the stocks (keep a few for garnish)
  • 1 Cup whole mint leaves, and keep the stocks (keep a few for garnish)
  • 4 Cups¬†fresh peas
  • 4 oz Fresh picked dungeness crab meat
  • ¬Ĺ Lime, juiced
  • Dash of hot sauce
  • ¬ľ Cup cr√®me fraiche (could also use cream or yogurt)


Dice the onion and add to a soup pot, fry until onions are glassy. Add the carrots and celery, and stir until they soften.  Add the vegetable stock or water along with a tablespoon of salt and bring to a boil over medium-high heat. Add the herbs and the peas and cook them until the peas are soft yet still bright green (approx. 5 minutes). 

In a blender, liquefy the soup mixture, and return to soup pot to simmer.

In a small bowl, combine the crab, lime juice and hot sauce.  Season to taste with salt and pepper and mix well.

To serve, ladle the soup into bowl and swirl a spoonful of crème fraiche (cream or yogurt) and garnish with the crab meat.  Tear the remaining basil and mint leaves and garnish the soup.

Soup inspired by: and my own kitchen.

Posted by websitedev
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