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Artichoke and pea soup with fried curd

You'll need

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 (4 cups) chicken stock 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


  • 01
  • 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.
  • 02
  • 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.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Oct 2012

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