Sweet Pea Soup with Spicy Crabmeat Appetizer
SERVES 12

---

INGREDIENTS: Soup... as an appetizer? Whether you see your glass as half empty or half full, your glass will be completely empty when you invite your friends to sip their soup right out of a shot glass. Mondo Sophisticato! 1/4 Cup Bacon, cubed 3 Tbs. Light Olive Oil 1 Leek, cleaned and sliced 4 Cloves Garlic, peeled and minced Kosher Salt and Black Pepper to taste 1 Tbs. Red Pepper Flakes 3 Cups Green Peas 2 Cups Chicken Stock 1/4 Cup Heavy Cream 1 Tbs. Light Olive Oil 1/2 Cup Lump Crabmeat 3 Tbs. Barbeque Sauce 1/2 Tbs. Cayenne Pepper

Method: In a medium saucepan, saute the bacon in the 3 Tbs. Olive Oil until crispy. Toss in the leeks and garlic. Season with salt, pepper, and pepper flakes. Cook over medium high heat until leeks soften. Add the peas, chicken stock, and enough water to cover the peas. Simmer for about 10 minutes until peas are tender. Puree soup until very smooth and return to saucepan. Add the cream and adjust seasonings to taste. In a seperate skillet, heat the 1 tbs. olive oil and saute the crabmeat with the BBQ sauce and cayenne. Cook over high heat until crab is lightly caramelized. Pour the soup in shot glasses, top with the crabmeat and serve either hot or cold.

---

ChefKerry.com