Sweet Pea & Toffee Soup Recipe - Great British Chefs

Sweet pea and toffee soup with hog’s pudding fritter

Main
challenging
4
3 hours

PT3H

Hog's pudding is a delicious West Country pork sausage, here Simon Hulstone turns it into choux fritters, served with a caramelized pea soup.

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Ingredients

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Metric

Imperial

Pea soup

550g of fresh peas
1/2 garlic clove, finely chopped
2 shallots, finely chopped
285ml of ham stock
150g of caster sugar
200g of butter
50ml of double cream
olive oil
salt
pepper

Bacon dust

3 slices of streaky bacon
1 tbsp of coriander seeds

Pea purée

200g of frozen peas
2 tbsp of chicken stock

Royales

6 eggs
285ml of double cream
1 tbsp of summer truffle, finely diced
salt
pepper

Choux paste

50g of butter
150ml of water
75g of plain flour
2 eggs

Fritters

200g of hog's pudding
1 tbsp of mustard seeds
vegetable oil, for deep frying
salt
pepper

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Deep fat fryer
4 cappuccino cups

Preheat the oven to 190°C/gas mark 5 in preparation for making the bacon dust. Line a tray with baking paper. Lay 3 streaky bacon slices on the tray and bake for 15-20 minutes until crisp and dry.

3 slices of streaky bacon

Transfer to a paper towel-lined plate and allow to cool. Place the bacon and coriander seeds in a small processor and process to a fine dust. Set aside for later.

1 tbsp of coriander seeds

Next you will need to make 200g of pea purée which you will use to make the royales in the following step. Cook 200g of frozen peas in 2 tbsp of chicken stock until they are tender. Purée the cooked mixture in a blender, then push through a fine sieve. Leave to cool.

200g of frozen peas
2 tbsp of chicken stock

To make the royales, separate 4 of the eggs and add their yolks to the prepared pea purée along with the other 2 whole eggs and the cream. Mix together, season to taste, then add the diced truffle. Pour into 4 large cappuccino cups until they're about a third full.

6 eggs
285ml of double cream
salt
pepper
1 tbsp of summer truffle

Place the cappuccino cups in a bain marie and cook until just set, then set aside.

To make the soup, sweat down the finely chopped garlic and shallots in a little oil. Add about a quarter of the peas and all of the ham stock.

1/2 garlic clove
2 shallots
olive oil
150g of fresh peas
285ml of ham stock

Caramelize the sugar in a separate dry pan, then add half the butter and cook until golden. Add the cream and stir to mix well. Pour this mixture into the soup.

150g of caster sugar
200g of butter
50ml of double cream

To make 150g of choux paste which you will need to make the fritters, put 50g of butter in a saucepan with 150ml water. Melt the butter and boil. Take off the heat, add 75g of plain flour, all at once and beat with a wooden spoon until the dough comes away from the sides of the pan. Cool, then beat in 2 eggs.

50g of butter
150ml of water
75g of plain flour
2 eggs

To make the fritters, skin and mash the hog's pudding. Mix it together with the mustard seeds and choux paste. Correct the seasoning and shape into quenelles.

200g of hog's pudding
1 tbsp of mustard seeds

Bring a deep-fat fryer of vegetable oil to 180°C and fry the quenelles for 1 minute to 1 1/2 minutes.

vegetable oil

When ready to serve, gently reheat the royales in a bain marie. Bring the soup to the boil, and add the remaining peas. Correct the seasoning and blend. Pass through a fine sieve and pour into the cups.