Spring pea soup served with crab

Spring peas make a wonderfully fresh warm or chilled soup. Served with dressed crab and a spoonful of cream.

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For the spring pea soup

For the garnish

  • 20g/⅔oz black olives, diced
  • 1 Little Gem lettuce, leaves shredded
  • 10g basil, cut into strips, plus extra to garnish
  • 10g chives, chopped
  • 1 lemon, zest only
  • 1 lime, zest and juice
  • 160g/5½oz white crab meat
  • salt and pepper
  • olive oil, to taste
  • 100ml/3½fl oz double cream, whipped