COOK'S CLASS

FESTIVE PEA SOUP WITH FETA FLOATS

Emerald green soup made with tender fresh or frozen peas is one of the prettiest summer soups of all. 

It is ideal as a festive starter as it can be prepared a day in advance and served lightly chilled. If the weather turns chilly it is equally delicious served hot.

For the most successful result, use an easy home-made chicken stock. French tarragon adds an intriguing note but you can use the more readily available mint, a traditional partner for peas. 

For a crisp and piquant note, add crisp floats of bite-sized triangles of creamed Feta. 

INGREDIENTS:
1 kg fresh or frozen peas

You will need: medium to large saucepan, chopping board, cook’s knife, frying pan, zester, blender, wooden spoon, sieve

STAGE 1: 
A good stock underpins the flavour in vegetables soups. If you are a vegetarian make or buy a good vegetarian stock without tomato. Substitute fresh celery, extra leeks, zest of 1 small lemon and a few sprigs of parsley for the chicken. 

There are good quality commercial chicken stocks available - look for one that is low-salt  and has few additives.

 

CHICKEN STOCK:
6 chicken necks
1 small onion, peeled
1 leek, washed and trimmed
3 bay leaves
2 carrots, peeled
1-2 cloves
1,5 litres cold water

Place all ingredients in a medium sized saucepan. Bring to the boil and skim off any foam which rises to the top. When clear, cover and allow to simmer gently for 2 hours. This can be done in advance and frozen when necessary. Strain before using.  

STAGE 2: 
When possible use fresh, young peas - they have tender skins and a special flavour. However, frozen peas (particularly baby peas)  make a very successful soup. Avoid canned peas for this recipe.

Rinse frozen peas with cold water. Then place in the saucepan with a little stock to moisten and steam gently over low heat until softened.

When cooking frozen vegetables, including peas, you never need to add much water - a few tablespoons. Cover and steam gently until the vegetables have softened. 

Do not over cook as you want to retain the brilliant green colour. Never use canned peas for this particular soup, although convenient the taste is not as fresh.

STAGE 3:
FETA  FLOATS: Use a good quality creamy Feta that melts easily when cooked.
4-6 slices white bread, toasted and cut into triangles
4 tbsp crumbled Feta cheese
1 small egg
1 tsp mustard powder
1 tsp chopped chives
1 tsp butter

To make feta floats: mix remaining ingredients until creamy. Spoon a little mixture onto each triangle. Place under a heated grill. When cheese turns fluffy and golden brown remove. Halve the triangles, place two in each serving and pass around the remainder. 

STAGE 4: 
Place peas in a saucepan with a little water and cook until tender. Drain. Heat butter and olive oil in a frying pan. When hot but not smoking add leek, onion and tarragon or mint. 

Sauté gently until softened but not coloured. Immediately add to saucepan with peas and mix in lemon zest and seasoning. Process mixture with a blender then add stock. Continue blending for a few minutes longer. 

Strain soup by using a wooden spoon to work the peas through a fine sieve. Serve soup piping hot or chilled with Feta Floats. If desired, you can add a little fresh cream and a sprig of tarragon or mint on each serving.