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Spring Pea Soup with Crab Flan Recipe

Ingredients

How to make it

  • Preheat oven to 325
  • To prepare flan, combine first 3 ingedients in a bowl and whisk. Stir in crabmeat, green onions, 1/4 tsp salt, and pepper. Divide the mixture evenly among 4 (6-ounce) custard cups or ramekins coated with cooking spray. Place cups on a baking sheet. Bake st 325 for 50 minutes or until a knife inserted in center comes out clean. Remove cups from baking sheet. Loosen the edges of custards with a knife or rubber spatula. Place a small plate upside down, on top of each cup, invert onto plates. Keep warm.
  • To prepare soup; heat oil in a dutch oven over medium heat. Add chopped onion and garlic; saute 5 minutes. Stir in broth, 2 cups peas, and 1/4 tsp salt. Bring to a boil; reduce heat and simmer 20 minutes or until peas are tender. Cool slightly. Place the soup and the spinach in a blender, and process until smooth. Set aside and keep warm. Add 1/2 cup peas to pan, and cook, covered, 4 minutes or until just tender.
  • Place 1/2 cup chopped tomato into each of the 4 soup bowls. Arrange 1 flan on top of the tomato, and ladle 1 cup soup around each flan. Top each serving with 2 tbsp steamed peas.

Reviews & Comments 2

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    " It was excellent "
    bluewaterandsand ate it and said...
    I love my peas! Sounds Fantastic!
    Was this review helpful? Yes Flag
    " It was excellent "
    juliecake ate it and said...
    This sounds very good, will give it a try. Thanks!
    Was this review helpful? Yes Flag

The Cook

jovi_nutt Newtown, PA

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