Pea, leek & crab soup

A tasty and simple soup that’s delicious served with some warm crusty bread, or jazzed up with some fresh homemade tortellini.


50g butter

3 leeks roughly chopped

250g frozen peas

500ml vegetable stock

Small bunch of parsley, finely chopped

freshly ground black pepper & sea salt

3 tablespoons fresh white crab meat

Olive oil (for serving)

– serves 3 –
1. Melt the butter in saucepan on a medium heat, and add the leeks to soften (but not colour)
2. Add in the frozen peas, vegetable stock and simmer for 5 minutes
3. Remove from the heat and add in the parsley
4. Season well and either transfer the contents in to a food blender (blend for 5 minutes) or use a hand blender to blitz for 5 minutes
5. Once the soup has turned a lovely green colour and the parsley has almost disappeared, taste then add in more salt if needed
6. Ladle in to soup bowls, and sprinkle with a large spoonful of fresh white crab meat, and a drizzle of olive oil

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