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Parsnip and pea soup – by Colin Capon

11 September 2006

Soup

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)

Timbale

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)

Garnish

Deep-fried parsnip crisps (rare due to fat shortage)

Method

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.

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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