Artichoke and pea soup with fried curd


  • Serves 6 people

  • 2 tbsp olive oil
  • 1 leek, white part only, thinly sliced
  • ½ white onion, finely chopped
  • 3 young garlic bulbs (see note), thinly sliced
  • 1 litre (4 cups) chicken stock
  • 7 globe artichokes, trimmed, chokes removed, placed in acidulated water
  • 250 gm frozen peas, defrosted
  • 100 gm crème fraîche
  • For shallow-flying: vegetable oil
  • 240 gm log of goat’s curd, cut into 12 rounds
  • For dusting: plain flour
  • For coating: eggwash
  • 100 gm dried fine white breadcrumbs
  • To serve: radish cress
01   Heat olive oil in a casserole or large saucepan over medium heat. Add leek, onion and garlic and stir occasionally until tender (5-7 minutes). Add stock and bring to the simmer. Drain artichokes, add to pan and simmer until very tender (20-25 minutes). Add peas and simmer until bright green (1-2 minutes). Purée with a hand-held blender until smooth, stir in crème fraîche, season to taste and keep warm.
02   Heat 1cm vegetable oil in a large frying pan over medium-high heat. Dust goat’s curd in flour, then egg, then breadcrumbs, shaking off excess. Shallow-fry, turning once, until golden and crisp (2-3 minutes; be careful, hot oil will spit). Drain on absorbent paper and serve hot with soup scattered with radish cress.

Note Young garlic is available from select greengrocers.

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