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.
Ingredients
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
Fritters
- 200g of hog's pudding
- 1 tbsp of mustard seeds
- vegetable oil, for deep frying
- salt
- pepper
Equipment
- Deep fat fryer
- 4 cappuccino cups
Method
1
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
2
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
3
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
4
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
5
Place the cappuccino cups in a bain marie and cook until just set, then set aside.
6
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
7
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
8
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.
9
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
10
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
11
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.
- 400g of fresh peas
- salt
- pepper
12
Froth any remaining soup and place on top with some bacon dust. Serve with some fritters on the side.
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Sweet pea and toffee soup with hog’s pudding fritter
