Green Pea Soup (served with Crab Cake)

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

2 tbsp olive oil

1/4 cup chopped onion

1 garlic clove, minced

1 cup frozen green peas

2 tbsp chopped fresh cilantro

1/2 tsp salt

pinch of ground pepper

1 cup low sodium chicken broth

1 cup cream

2 prepared crab cakes

light sour cream (optional)

croutons (optional)

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.