The Best Guide for the Sudbury Area

Weekly Recipe From The Award Winning Chef Alan Paton, Exquisite garden pea cream soup

Author: Alan Paton

Published: 18th July 2015 14:32

Garden pea cream, lemon curd goats cheese, pea shoots, buttered almonds, crispy split peas

Chef Alan Paton is a Craft Guild Member and Master Chef of Great Britain and demonstrated at the Taste of Sudbury

This week one of my chefs, Lauren Sparrow and I have brought to you our new soup.

Garden pea cream, lemon curd goats cheese, pea shoots, buttered almonds, crispy split peas.

This is delicious served hot or cold.

For the Soup:

• 1 onion thinly sliced
• 1 white of leek thinly sliced
• 1 stick of celery thinly sliced
• 500g of petit pois
• 500ml of vegetable stock
• 150ml of double cream
• 50g of butter
  

1.    Melt the butter in a pot and lightly cook the vegetables for 4-5 mins till softened and translucent
2.    Add the stock and simmer till vegetables are cooked, add the peas and the cream.
3.    Bring to boil for 2 minutes then puree, pass through a strainer then chill

For the Lemon Curd:

• 4 lemons, zest and juice
• 200g/7oz caster sugar
• 100g/3½oz unsalted butter, cut into cubes
• 3 free-range eggs, plus 1 free-range egg yolk
  

1.    Put the lemon zest and juice, the sugar and the butter into a heatproof bowl. Sit the bowl over a pan of gently simmering water, making sure the water is not touching the bottom of the bowl. Stir the mixture every now and again until all of the butter has melted.
2.    Lightly whisk the eggs and egg yolk and stir them into the lemon mixture. Whisk until all of the ingredients are well combined, then leave to cook for 10-13 minutes, stirring every now and again, until the mixture is creamy and thick enough to coat the back of a spoon.
3.    Remove the lemon curd from the heat and set aside to cool, stirring occasionally as it cools. Once cooled, spoon the lemon curd into sterilised jars and seal. Keep in the fridge until ready to use.

For the Lemon Curd Goats Cheese:

• 100g goats cheese free of rind
• 15g of lemon curd
  

1.    Blitz the goats cheese in a food processor then fold in the curd, chill till required

For the Crispy Peas:

Place 4 tablespoons of green split peas into soak for 4 hours

Rinse peas then place in pan with enough water to cover, bring to boil, and refresh under cold running water.

Drain well and pat dry

Fry in hot oil till crispy, remove on to kitchen roll lined tray

For the Buttered almonds:

Take 3 tablespoons of flaked almonds and cook in salted butter over a medium heat till golden, drain and pat dry.

To Serve:

We used a piping bag to place the cheese in the bowl,

Use a little of the “almond butter” to dress the pea shoots

Place some almonds in the bowl with the shoots

Serve the soup hot or cold in a jug.

Enjoy



 

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