Blu, Celebrity Cruises’ spa concept restaurant, which is exclusive to our AquaClass® guests, was designed to highlight our fresh ingredients, and showcase their clean, crisp flavors. At Blu, our world-class chefs deconstruct popular dishes to modernize them in an elegant yet simple way. Open for breakfast and dinner, the menu changes daily, with entrees that may include charred veal loin with roasted vegetables, or curried chicken and roasted beet salad. Appetizers include ever-popular beef carpaccio, as well as our signature chilled sweet pea soup with crab salad, which is as perfect for a quick spring lunch as it is an ideal prelude to dinner. With that said, we thought we’d share the recipe for this popular dish with you, just in time for al fresco lazy lunches and laidback evening suppers. Ingredients: Sweet Pea Soup 4 teaspoons olive oil 4 teaspoons shallots (chopped) 1 teaspoon garlic cloves (chopped) 2 pounds frozen green peas 6 cups soy milk 1 cup heavy whipping cream 1 bouquet garni To taste kosher salt To taste white petter (ground) Ingredients: Crab Salad 6 ounces lump crabmeat (drained) 1 teaspoon fresh chives (chopped) 1 teaspoon lemon oil 1 teaspoon almonds (sliced and toasted) To taste kosher salt To taste black better (cracked) Method In a pan, heat the olive oil on a low heat. Once it has heated, add the shallots, garlic and lightly sauté until they become translucent. Add the peas and mix, and then the remaining ingredients. Simmer for about 20 minutes. Remove the bouquet garni, and blend the soup. Adjust the seasoning to taste. Cool completely in refrigerator. When ready to serve, ladle soup into bowls. For the crab salad, lightly mix the ingredients together, and place 1 tablespoonful on top of each serving of soup. Serves 6.