The Royal Chef At Home: Easy Seasonal Entertaining

AVOCADO & PEA SOUP WITH LUMP CRAB

MAKES 4 PORTIONS

¼ cup heavy cream, partly whipped

½ avocado 4 ounces lump crabmeat 1 teaspoon lemon juice ¼ teaspoon finely minced ginger

1 medium leek, white and light green parts only, washed well and chopped 1 medium onion, diced finely 2 tablespoons butter 1 tablespoon flour

2 teaspoons fresh mint, chopped 2 slices Pancetta, torn into bite size pieces and deep fried until crisp

1 pound frozen peas 3 cups chicken broth

1 Finely chop the leek and onion and sauté in a large pan with the butter until soft. Stir in the flour and peas and add the chicken broth. Bring the soup to a boil and then simmer for about 15 minutes. Puree the soup and pass through a coarse sieve. Adjust the seasoning and set aside and keep warm until ready to serve.

2 Dice the avocado and set aside. In a small bowl add the crab, lemon juice and ginger and mix together. Place the crab in the center of four soup bowls in a pile and arrange the avocado around the bottom of the bowl. Bring the soup to a boil and pour into the bowl but not over the crab. Garnish the soup with a small dollop of cream, a sprinkle of mint and shards of the pancetta just before serving.

133 FALL · A POT OF SOUP, A LOAF OF BREAD