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

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.