Recipe for Pea Soup with Dungeness Crab & Chervil Cream – Courtesy of Chef Thierry Rautureau – (The Chef in the Hat)


Seattle is one of my all-time favorite cities to visit for three key reasons: family, food and music. If you are searching for both an exceptional meal and a memorable experience, look no further. Rover’s and Luc, two of Emerald City’s finest restaurants, deserve your visit. Rover’s serves cuisine defined as “Pacific Northwest refined by a French accent” while Luc “is a French-American café and bar.” A staple in both these establishments, Thierry Rautureau (The Chef in the Hat), a James Beard Award-winning chef, who is as warm and as inviting as his humming establishments.  So go see what everyone is raving about and while you are there say hello to Thierry, you can’t miss his signature hat and smile.

Pea Soup with Dungeness Crab & Chervil Cream

Serves 4
Prep time 30 hours
Cook time 30 hours
Total time 60 hours
Meal type Chives, Crab, Lobster, Peas


  • 4 cups lobster stock or vegetable stock

  • 3 cups freshly shelled English peas (from about 3 pounds whole pods)

  • 6 ounces Dungeness crabmeat, plus 4 nice leg pieces

  • 1 teaspoon minced shallot

  • 1 teaspoon minced chives

  • 1 teaspoon hazelnut oil or olive oil

  • 1/4 teaspoon minced garlic

  • Salt and freshly ground white pepper
  • 1/4 cup heavy cream
  • 2 teaspoons minced chervil

  • 1/4 teaspoon hazelnut oil
  • Carrot oil

  • Chervil sprigs


1 Bring the stock to a boil in a medium saucepan over medium-high heat.
2 Add the peas with a pinch of salt and cook until bright green and tender, 2 to 3 minutes.
3 Strain the peas, putting the stock back in the saucepan, and set the pan aside.
4 Purée the peas in a blender or food processor with about 1 cup of the stock until very smooth.
5 Pass the mixture through a fine sieve into a medium bowl, pressing on the skins to remove as much flavorful purée as possible.
6 Return the remaining stock to a boil and boil until reduced by one-third, 3 to 5 minutes. Take the pan from the heat and stir in the pea purée; set aside.
7 Set aside 4 whole leg pieces from the Dungeness crab to use for garnish.
8 Put the remaining crab in a medium bowl, using your fingers to break up any large pieces and remove any bits of shell or cartilage.
9 Add the shallot, chives, hazelnut oil, and garlic and season to taste with salt and pepper. Toss well to evenly mix.
10 For the chervil cream, whip the cream in a small bowl until soft peaks form. Whisk in the chervil and hazelnut oil with salt and pepper to taste.
11 To serve, gently reheat the pea soup over medium heat and taste for seasoning, adding salt or pepper to taste.
12 Form the seasoned crabmeat into 2-inch mounds in the center of warmed shallow soup bowls, using a ring mold if you have one.
13 Set the reserved crab leg portions on top. Ladle the warm soup around the crab.
14 Spoon the chervil cream over the crab. Add a drizzle of carrot oil on the soup.

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