Recipe

Spring Pea Soup With Crab Flan Recipe

Add Step-by-Step Photos	Jovi_nutt / All my dishes 1 year, 7 months ago Hearty but not too heavy soup that hits all the right spots! Prep:25m Cook:90m Servings:4	Jovi_nutt
	hearty easy

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bluewatera

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Ingredients

Flan;

1/4 cup 2% reduced-fat milk

1 large egg

2 large egg whites

3/4 cup lump crabmeat drained and shell removed ( about 4 ounces)

1/4 cup sliced green onions

1/4 tsp salt

1/8 tsp black pepper

cooking spray

Soup;

1 tsp olive oil

1/2 cup chopped onion

1 garlic clove ( minced)

3 1/2 cups fat-free, less- sodium chicken broth

2 1/2 cups shelled green peas, divided ( about 2 1/2 pounds unshelled green peas)

1/4 tsp salt

1 cup torn spinach

2 cups chopped tomato

Directions

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.

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