Thick pea soup with poached duck egg, pancetta and witlof

Thick pea soup with poached duck egg, pancetta and witlof

By
From
Nuovo Mondo
Makes
4
Photographer
Alan Benson

This is more of a purée than a soup, but you can adjust the thickness as you wish. In the restaurant it is served as a first or second course so it is a small dish, but it can very easily be converted to a soup for lunch or dinner – just add more stock and double the soup recipe.

Ingredients

Quantity Ingredient
4 duck eggs
100g ricotta
red-and-white witlof leaves, to serve

Pea soup

Quantity Ingredient
2 tbsp unsalted butter
1/2 small brown onion, diced
250-375ml Chicken stock
140g frozen peas
1 baby spinach leaves, washed (optional)
salt and freshly ground black pepper

Dressing

Quantity Ingredient
80ml olive oil
100g smoked pancetta
1 garlic clove, chopped
1 lemon, juiced
100ml Chicken stock

Method

  1. To make the pea soup, heat the butter in a saucepan over low heat. Add the onion and cook until they have softened but not coloured. Add 250 ml of the stock and the peas, and bring to the boil. As soon as it boils, remove from the heat and transfer to a blender or food processor. Add the spinach, if using, and blend or process on high speed until smooth, adding more chicken stock if necessary. Stir in the remaining butter and season with salt and pepper. Set aside. You will need to reheat before serving.
  2. To make the dressing, heat the olive oil in a frying pan over medium heat. Add the pancetta and cook gently until the pancetta is golden brown and crisp. Add the garlic and cook for 1 minute, then add the lemon juice and stock. Bring to the boil briefly so all the cooking residue comes off the base of the pan. Remove from the heat and transfer to a jug or bowl. Set aside.
  3. Bring a medium-sized saucepan of salted water to the boil. Crack the duck eggs into individual bowls and drop the eggs, separately, into the water. Reduce the heat to medium and poach the eggs for 5 minutes each, depending on size. Use a slotted spoon to remove the eggs and drain on paper towel.
  4. To serve, spoon 80 ml of the pea soup in the middle of each serving plate. Place an egg on top, then crumble a little ricotta over each. Add the witlof leaves, then spoon the dressing over to serve.
Tags:
Stefano
de
Pieri
Jim
James
McDougall
Italian
Italy
European
Mediterranean
Stefanos
Stefano's
chef
restaurant
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