Chilled Soup with Crab Stock

Chilled Crab Stock Soup

Most people associate crab stock with rich bisques and comforting winter dishes. In reality, it is one of the most versatile foundations of contemporary Mediterranean cuisine.

In this recipe, it takes center stage in a light, chilled soup that highlights the natural sweetness of crab through fresh spring vegetables, aromatic herbs, and delicate citrus notes.

Ingredients (Serves 4)

• 500 ml crab stock
• 200 g green peas
• 1 small cucumber
• 2 celery stalks
• 1 small green apple
• 1 spring onion
• Fresh dill
• Zest of 1 lemon
• Extra virgin olive oil
• Salt & white pepper

To serve

• Crab meat
• Fresh dill
• Lemon zest
• Crushed ice (optional)
• A drizzle of extra virgin olive oil

Method

Blanch the peas for 2–3 minutes, then immediately transfer them to iced water to preserve their vibrant green color.

Place the vegetables in a blender together with the crab stock, a drizzle of extra virgin olive oil, the lemon zest, and the dill. Blend until smooth and velvety.

Refrigerate for at least one hour, allowing the soup to chill thoroughly before serving.

Finish with crab meat, fresh dill, lemon zest, a drizzle of extra virgin olive oil, and, if desired, a spoonful of crushed ice for extra freshness.

Wine Pairing

Serve with an Assyrtiko, a Vermentino, or a Blanc de Blancs Champagne. Their crisp acidity and pronounced minerality complement the soup's fresh character while allowing the delicate sweetness of the crab to shine.

Enjoy!