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Pea and watercress Soup with soft boiled deepfried egg salsify and cheese crisp

Ingredients:

1 litre/1 pint 15fl oz vegetable stock

salt

500g/1lb 2oz fresh or frozen peas (shelled weight)

300g fresh watercress

salt and freshly ground black pepper

virgin olive oil

200ml/7fl oz double cream

4 blanched salsify sticks pan fried

100g fine grated parmesan

for the egg

4 free-range eggs

white wine vinegar

salt and freshly ground black pepper

1 tbsp plain flour

2 tbsp fresh white breadcrumbs

vegetable oil, for deep frying

watercress puree

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Pea and watercress Soup with soft boiled deepfried egg salsify and cheese crisp
Difficulty: easy
Serves: 4

Instructions:

Bring the water to the boil in a large pan and add a big pinch of salt.
Add the peas and cook for 2-3 minutes, until the peas are just tender and bright green, then add the cream bring back to the boil and remove from the heat.
Strain the peas, remember to keep the cooking liquid, and transfer the peas to a food processor. Then add some of the watercress and blend pour straight over ice in a colander into bowl then set to one side

For the crispy egg, bring a large pot of water to the boil. Add the
vinegar and a pinch of salt. Set a bowl of ice water alongside.

Boil 4 of the eggs in the water for exactly 5 minutes, then remove
from the pan using a slotted spoon and chill in the ice water.

Crack the remaining egg into a bowl. Whisk and add a pinch of salt
and freshly ground black pepper.

Sprinkle the flour and breadcrumbs into two separate shallow dishes
and season with salt and freshly ground black pepper.

Peel the cooled boiled eggs. Dredge each one first in the flour, then
dip it in the whisked egg, then roll it in the breadcrumbs until
completely coated. Chill in the fridge.

Heat the oil in a deep fat fryer to 180C/350F.
Roll the chilled, coated eggs in more breadcrumbs, then deep-fry
until golden-brown. Remove from the oil using a slotted spoon and
set aside to drain on kitchen paper. Sprinkle with salt.

Place some of the puree in the centre of the serving bowl place the egg on top then place the salsify around the egg and serve along side the soup

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