Masterful meals: Pea and white truffle soup with Parmesan galettes
Roast pheasant, chocolate roulade and this sublime soup... a new book features spectacular dishes from a decade of MasterChef champions
Not only is this dish visually spectacular - but it is an absolute taste sensation
My favourite way of serving this is to use elegant coffee cups and saucers. The Parmesan galettes need to be wide enough to balance safely on top of each serving cup.
Serves 4-6
- 250g (9oz) frozen peas or petits pois, plus 1tsp for the galettes
- 450ml (16fl oz) hot vegetable stock
- A few thyme sprigs, leaves picked
- Salt and freshly ground black pepper
- 1-2tbsp crème fraîche (optional)
- White truffle oil (see tip below)
For the galettes
- 80g (3oz) Parmesan cheese, finely grated
- 2 slices of Serrano ham
- 1 packet of pea shoots
- A small handful of mint tips (the very tiny new growth buds at the end of the stem) or 6 mint leaves
- Edible viola flowers (optional)
Put the peas in a bowl, then pour boiling water over and leave to stand for about 5 minutes. Drain.
Put the peas (setting aside 1tsp for the galettes), stock and thyme leaves in a blender and blend until smooth and combined – in batches if necessary. Add more stock if the soup is too thick. Season well and blend again.
Chef's tip
White truffle oil brings a distinctive aromatic flavour to this soup and is available from larger supermarkets
AdvertisementMake the Parmesan galettes. Heat a heavy-based nonstick frying pan over a medium heat and sprinkle thin layers of Parmesan to make galettes wide enough for your serving cups.
When the cheese starts to melt, wait about 2 minutes, until it turns golden and bubbly. Immediately remove from the heat, leave for 1 minute, then transfer to a wire rack.
Shred the ham into strips. Scatter each galette with ham, reserved peas, pea shoots, mint and viola petals (if using).
To serve, stir the crème fraîche (if using) into the soup. Use a hand-held blender to froth up the liquid, pour into cups or serving bowls and spoon a head of froth over each.
Add a few drops of truffle oil to each cup and balance a Parmesan galette on top.
Extracted from MasterChef: The Classics With a Twist, published by DK on 4 October, £25. Recipe and images © Shine TV Limited, 2018. Offer price £20 until 20/10/18. Order at mailshop.co.uk/books or call 0844 571 0640, p&p free on orders over £15.
Related articles
Siblings trying to make US water polo teams for Paris Olympics
WALNUT, Calif. (AP) — Chase Dodd started swimming when he was just a kid. Once he began playing wate2024-05-21China to expedite patent application review process
China is working to further enhance the efficiency of its patent application review process, with th2024-05-21China's mega water diversion project benefits over 176 mln people
The eastern and middle routes of China's South-to-North Water Diversion Project have benefited m2024-05-21- (People's Daily Online) 13:47, August 03, 2023Photo shows a 3D-printed figurine of Wu Yanni, a Chine2024-05-21
Strictly star Giovanni Pernice's former partner Rose Ayling
Giovanni Pernice has been dealt a fresh blow after friend and former Strictly dance partner Rose Ayl2024-05-21Bahraini marathon runner Kimutai suspended three years for doping
MONACO (AP) — Bahraini marathon runner Marius Kimutai was suspended three years for doping after tes2024-05-21
atest comment