The base for this soup is adapted from Giada De Laurentis' Pea and Basil Soup recipe. Her version is delicious, light, and slightly sweet. I tried her recipe with cilantro instead of basil here. And to make it into a more filling dinner dish, topped it with a crab cake (I always have frozen crab cakes in my freezer; they are a quick fix during the week without the laborious undertaking.)
Green Pea Soup (served with Crab Cake)
Serves 2
1. Heat the olive oil and add the onions and garlic. Cook for 5 minutes until softened and brown on the edges. Add the peas and cilantro and cook for another 3 to 4 minutes until the peas have warmed through.
2. Transfer to a blender and add the chicken broth. Puree until smooth.
3. Return to the pan and add the cream. Cook until hot throughout. Divide into two bowls and serve with a crab cake topped with sour cream and croutons.
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