Pea and Ham Soup with Crispy Egg

Yield: Serves 4

Ingredients

Pea and Ham Soup

30 g unsalted butter

1 large shallot, finely sliced

300 g fresh garden peas shelled weight (frozen peas could be used in the winter)

Sprig of flowering fresh thyme, leaves only

50 ml dry vermouth or dry white wine

300 ml hot vegetable or white chicken stock

100 ml cream

Handful of ham hock for garnish

Crispy Egg

2 eggs

1/4 cup flour

1 beaten egg

Preparation

    Pea and Ham Soup
  1. In a large pot, sweat the shallot in butter over a low heat. The trick is to have patience and cook slowly for up to 20 minutes, pulling the natural sweetness from them
  2. Add the vermouth and the hot stock and bring to a boil. Add the peas and bring back to a boil. Let boil for
  3. two minutes
  4. Add the cream and season to taste
  5. Set up a large bowl of ice with a smaller bowl on top. Blend soup with a hand blender or food processor and pour it into the bowl over ice
  6. Set up a large bowl of ice with a smaller bowl on top. Blend soup with a hand blender or food processor and pour it into the bowl over ice
  7. Crispy Egg
  8. Bring a pot of water to a rolling boil
  9. Gently place eggs in and time for 6 minutes and 20 seconds
  10. Gently place eggs into an ice water bath to cool
  11. Set up three bowls, one with the flour, one with the beaten egg, and one with the seasoned breadcrumbs
  12. Gently peel the cooled eggs
  13. Roll the eggs in flour, then egg wash and finally the breadcrumbs. When ready to use, heat oil to med high and fry until golden in colour

If serving cold, chill in the refrigerator for at least three hours before serving. If consuming hot, be sure to warm very slowly. Garnish with the crispy egg cut in half and a handful of ham hock

https://culinairemagazine.ca/pea-and-ham-soup-with-crispy-egg/

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