Creole-style split pea soup with crab, garnished with chopped hard-cooked egg.

Creole Green Crab Soup

1 cup split green peas
5 cups chicken broth
1 pound crabmeat, picked over
1/4 cup dry white wine
1/2 cup heavy or whipping cream
1/4 cup chopped green onion
2 hard-cooked eggs, chopped

1. In a saucepan, mix split green peas and chicken broth. Bring to a boil, reduce heat, and simmer for 1 hour, or until the peas are soft.
2. Add crab meat and white wine and gently stir. Simmer for 5 minutes, then remove from the heat.
3. Stir in cream. In each bowl divide and sprinkle green onion and hard-boiled eggs.

Makes 6 servings.