Just looking at this Cold Pea Soup with Crab and Mint makes you think of Spring! It’s quick to make too – no cooking required – but you do need to allow an hour for chilling.
The weather has finally started to warm up here and there’s nothing better than chilled soup and a salad for lunch on a hot day, especially if you’ve been out working in the yard. This cold pea soup is perfect.
Tips for Making Cold Pea Soup
- If you forget to thaw the peas, simply put them in a strainer and run cold water over them for a few minutes. Use your fingers to break up the clumps. They will thaw quickly.
- Asian-style chili paste comes in many varieties, some spicier than others. You might find it under the name sambal oelek or chili garlic paste (affiliate links). If you can’t find it, use chili sauce or even cocktail sauce. In any event, pick a brand that’s relatively low in sugar and sodium.
- For a thicker soup, use less broth.
- If you’re watching sodium, consider skipping the kosher salt and using your own homemade broth. (There’s a recipe for low-sodium vegetable broth in The Diabetes Cookbook for Electric Pressure Cookers that’s really easy to make.)