b'Chilled English Pea Soup with Jumbo Lump CrabRICK MOONENMakes 4 appetizer portionsFOR THE PEA SOUP:2 cups freshly shucked English peas1 quart ice waterSalt and pepper to tasteFOR THE CRABMEAT GARNISH:4 ounces jumbo lump crabmeat, cleaned1 tablespoon fresh mint, chiffonade1 tablespoon fresh-squeezed lime juice2 tablespoons Pompeian Extra Virgin Olive OilSalt and pepper to tasteV cup pea shoots, cleanedTO PREPARE THE PEA SOUP:In a large stainless-steel pot, bring 1 gallon of salted water to a rapid boil. Blanch the peas until they are just tender (approximately 1 minute). Transfer the peas to salted ice water immediately to stop the cooking and lock in the color.Puree the peas in a blender on low speed. Add enough cold water to achieve a smooth consistency. Adjust the seasoning with salt and pepper, and strain through a china cap. Keep cold.TO PREPARE THE CRABMEAT GARNISH:Carefully check the crabmeat for tiny shells. Try not to break up the large pieces. In a small bowl, gently toss the crabmeat, mint, lime juice and olive oil. Taste, and season with salt and pepper.Distribute the soup among 4 chilled bowls. Garnish each with a large tablespoon of the crab mixture. Garnish with the pea shoots.CHEF STELLINOS SUGGESTED WINE PAIRING:Terras Gauda O Rosal105'