Enjoy pea soup in a whole new way! The garnish is curried crab, which will catch everyone by surprise.
—TASTE OF HOME TEST KITCHEN
PREP: 20 MIN. + CHILLING • MAKES: 2 DOZEN
1 package (16 ounces) frozen peas, thawed
1 cup chicken broth
1/4 cup minced fresh mint
1 tablespoon lime juice
1 teaspoon ground cumin
1/4 teaspoon salt
1 1/2 cups plain yogurt
CURRIED CRAB
2 tablespoons minced fresh mint
4 teaspoons lime juice
4 teaspoons canola oil
2 teaspoons red curry paste
1/8 teaspoon salt
1 cup lump crabmeat, drained
1. Place the peas, broth, mint, lime juice, cumin and salt in a blender. Cover and process until smooth. Add yogurt; process until blended. Refrigerate for at least 1 hour.
2. Meanwhile, in a small bowl, whisk mint, lime juice, oil, curry paste and salt. Add crabmeat; toss gently to coat. Chill until serving.
3. To serve, pour the soup into shot glasses; garnish with the crab mixture.