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
Medics remove 150 MAGGOTS from a woman's mouth after dental procedure left her with rotting tissue
A team of shocked medics removed 150 maggots from a woman's mouth that had appeared after a dental p2024-05-21Shanghai airports see surge in inbound foreign travelers in Q1
Shanghai's two airports witnessed over 1.18 million visits by inbound foreign travelers in the f2024-05-21Texas A&M rides dominating sweep of Vandy to top of college baseball rankings
The Texas A&M Aggies had quite the weekend.The Aggies (32-4) surged to the top of the college ba2024-05-21Maine is the latest to join an interstate compact to elect the president by popular vote
PORTLAND, Maine (AP) — Maine will become the latest to join a multistate effort to elect the preside2024-05-21Kate Hudson hits the stage to debut songs from her new album Glorious at star
Kate Hudson looked like a pro as she performed songs from her new album Glorious for the first time.2024-05-21Diggs gives Stroud, Texans another playmaker and vaults them into Super Bowl conversation
HOUSTON (AP) — C.J. Stroud was still asleep in Los Angeles when the news broke that the Houston Texa2024-05-21
atest comment