25-30g olive oil (fats streaky bacon margarine)
250g onions peeled and sliced (when available)
50g celery pieces (home-grown)
5g garlic (rare wild available)
450g parsnips peeled and chopped
1.5 litres vegetable stock (water)
250g marrowfat peas soaked overnight (available also fresh in season)
1 sprig thyme (dried home grown)
½tsp powdered ginger (available used wisely)
40-50ml cream (not available - tinned milk or powdered)
250g blanched green peas (local-grown)
50g marrowfat peas cooked (available)
25g sweated spring onion tops (local-grown)
100ml vegetable stock (water)
2 eggs (powdered egg)
50ml double cream (rare tinned milk)
Deep-fried parsnip crisps (rare due to fat shortage)
Sweat the onions and celery with the garlic in a little oil. Add the parsnips stock peas herbs and spices.
Simmer for 1-2 hours until the parsnips and peas are cooked and start to turn to a mash.
Purée the mix in a food processor to a smooth creamy texture.
Pass through a sieve bring back to the boil and add additional stock if desired. Correct the seasoning.
For the timbale purée the peas and sweated onions in a food processor. Add the stock then pass the contents through a sieve. Beat in the eggs cream and seasoning pour equal amounts into 8 buttered dariole moulds and cover. Place in a bain-marie and cook in the oven for 15-20 minutes until cooked.
Arrange the green pea timbale in the centre of a soup plate pour round the soup and garnish the top of the timbale with parsnip crisps.
Serve with crispy farmhouse bread.