Name: Artichoke and pea soup with fried curd
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6
Ingredients: 2 tbsp olive oil; 1 leek, white part only, thinly sliced; ½ white onion, finely chopped; 3 young garlic bulbs (see note), thinly sliced; 1 litre chicken stock (4 cups); 7 globe artichokes, trimmed, chokes removed, placed in acidulated water; 250 gm frozen peas, defrosted; 100 gm crème fraîche; For shallow-flying: vegetable oil; 240 gm log of goat’s curd, cut into 12 rounds; For dusting: plain flour; For coating: eggwash; 100 gm dried fine white breadcrumbs; To serve: radish cress

Artichoke and pea soup with fried curd

Recipe for artichoke and pea soup with fried curd.

Serves 6

Prep

30M

Cook

45M

Total

1H 15M

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Ingredients

2 tbsp olive oil

1 leek, white part only, thinly sliced

½ white onion, finely chopped

3 young garlic bulbs (see note), thinly sliced

1 litre chicken stock (4 cups)

7 globe artichokes, trimmed, chokes removed, placed in acidulated water

250 gm frozen peas, defrosted

100 gm crème fraîche

For shallow-flying: vegetable oil

240 gm log of goat’s curd, cut into 12 rounds

For dusting: plain flour

For coating: eggwash

100 gm dried fine white breadcrumbs

To serve: radish cress

Method

Main

1.Heat olive oil in a casserole or large saucepan over medium heat. Add leek, onion and garlic and stir occasionally until tender (5-7 minutes). Add stock and bring to the simmer. Drain artichokes, add to pan and simmer until very tender (20-25 minutes). Add peas and simmer until bright green (1-2 minutes). Purée with a hand-held blender until smooth, stir in crème fraîche, season to taste and keep warm.

2.Heat 1cm vegetable oil in a large frying pan over medium-high heat. Dust goat’s curd in flour, then egg, then breadcrumbs, shaking off excess. Shallow-fry, turning once, until golden and crisp (2-3 minutes; be careful, hot oil will spit). Drain on absorbent paper and serve hot with soup scattered with radish cress.

Note Young garlic is available from select greengrocers.
Notes

Styling by Emma Knowles

Styling by Alice Storey

Styling by Geraldine Muñoz

Ingredients

Method

Main

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