English Pea Soup With Lobster Shrimp And Crabmeat Recipes

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ENGLISH PUB SPLIT PEA SOUP



English Pub Split Pea Soup image

This family favorite is the same recipe my grandmother used. Now with the magic of the slow cooker, I can spend 15 minutes putting it together, walk away for five hours, and come back to "soup's on." Finish it with more milk if you like your soup a bit thinner. -Judy Batson, Tampa, Florida

Provided by Taste of Home

Categories     Dinner     Lunch

Time 5h15m

Yield 8 servings (2 quarts)

Number Of Ingredients 14

1 meaty ham bone
1-1/3 cups dried green split peas, rinsed
2 celery ribs, chopped
1 large carrot, chopped
1 sweet onion, chopped
4 cups water
1 bottle (12 ounces) light beer
1 tablespoon prepared English mustard
1/2 cup 2% milk
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
Additional minced fresh parsley, optional

Steps:

  • Place ham bone in a 4-qt. slow cooker. Add peas, celery, carrot and onion. Combine water, beer and mustard; pour over vegetables. Cook, covered, on high 5-6 hours or until peas are tender., Remove ham bone from soup. Cool slightly, trim away fat and remove meat from bone; discard fat and bone. Cut meat into bite-sized pieces; return to slow cooker. Stir in remaining ingredients. If desired, top with additional minced parsley.

Nutrition Facts : Calories 141 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 193mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 9g fiber), Protein 9g protein. Diabetic Exchanges

MINTED ENGLISH PEA SOUP WITH LOBSTER AND ORANGE



Minted English Pea Soup with Lobster and Orange image

This recipe for minted English pea soup with lobster and orange is courtesy of Patrick O'Connell from the Inn at Little Washington.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 8

1/2 cup shelled fresh peas
2 oranges
1 tablespoon finely chopped red onion
1 tablespoon finely chopped fresh chives
1 large lobster tail, cooked, removed from shell, and chopped
1 tablespoon unsalted butter
1 tablespoon mint flowers (optional)
Minted English Pea Soup

Steps:

  • Prepare an ice-water bath. Bring a medium saucepan filled with water to a boil over high heat. Add peas and cook until tender, about 5 minutes. Drain, and immediately transfer to ice-water bath. Drain and set aside.
  • Slice the top and bottom of both oranges with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel and white pith. Trim off any remaining pith. Holding the oranges over a bowl, cut along both sides of each segment, staying close to the membrane, to release. Add onion and chives to bowl; toss to combine.
  • Melt butter in a small skillet over medium heat. Add lobster and cook until just warmed through. Add peas and orange mixture and stir to combine. Continue cooking until mixture is just warm.
  • Divide lobster mixture evenly between four warmed soup bowls. Ladle soup around lobster. Sprinkle with mint flowers, if using, and serve immediately.

FRESH PEA SOUP WITH SHRIMP, BASIL AND MINT



Fresh Pea Soup With Shrimp, Basil and Mint image

Provided by Molly O'Neill

Categories     project, soups and stews, appetizer, side dish

Time 3h

Yield Six servings

Number Of Ingredients 14

1 medium onion, coarsely chopped
1 tablespoon sweet butter
4 cups fresh peas
1 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
3 cups chicken broth, up to 1 cup more for texture
1/2 cup heavy cream
2 tablespoons minced fresh mint
1 pound cooked shrimps, medium- size, cut in half lengthwise
1 cup basmati rice, cooked and cooled
1 teaspoon chili oil, plus more to taste
1 teaspoon fresh lemon juice
1/2 teaspoon salt, plus more to taste
2 heaping tablespoons minced fresh basil

Steps:

  • To make the soup, saute the onion in the butter. Add the peas, toss and season. Add the broth and simmer for 40 minutes. The peas should be barely tender. Cool. Add the cream and pass through a food mill. Adjust the texture with more chicken broth (or with milk) if necessary and adjust the seasoning. Stir in the mint and refrigerate for at least 2 hours.
  • To make the shrimp, toss all the ingredients together to combine well. Adjust the seasoning with salt and chili oil. Refrigerate for 1 hour.
  • To serve, ladle the soup into 6 bowls with a mound of the shrimp mixture in the center of each.

Nutrition Facts : @context http, Calories 425, UnsaturatedFat 6 grams, Carbohydrate 47 grams, Fat 13 grams, Fiber 6 grams, Protein 28 grams, SaturatedFat 7 grams, Sodium 903 milligrams, Sugar 9 grams, TransFat 0 grams

GREEN GARLIC AND ENGLISH PEA SOUP SIPS



Green Garlic and English Pea Soup Sips image

Provided by Food Network

Time 30m

Yield 7 cups

Number Of Ingredients 6

1/4 cup cooking oil
1 cup large dice celery
1 cup chopped green garlic or scallions
4 cups vegetable stock
1 cup English peas, fresh or frozen
Salt

Steps:

  • Heat the oil in a medium sized pot, over medium heat. Add the celery and green garlic to the pot and sweat until the vegetables become translucent, about 5 minutes. Add the vegetable stock and bring to a boil. Add the English peas and bring to a boil once again. Remove from the heat. Puree in a blender on low speed until smooth. Season with salt and chill. Serve in shot glasses garnished with skewered vegetables. Examples of garnishes include: green or black olives, cooked baby potatoes, sugar snap peas, radishes, baby tomatoes.

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