While it would be optimistic to say we’re heading into summer in South Africa, things are definitely warming up, which means we’re looking to change up our winter repertoire in favour of cooler, fresher dishes. I just love a chilled soup. It adds a sophisticated charm to any occasion – whether entertaining friends or working through lunch – without losing any of the comfort only a soup can bring.
CHILLED PEA AND HAM SOUP WITH GOATS CHEESE MOUSSE
TIME: 2 ½ hours | SERVES: 8
INGREDIENTS
for the crispy smoked eisbeins
2 carrots, peeled and roughly chopped
2 leeks, roughly chopped
2 sticks celery, roughly chopped
1 onion, peeled and roughly chopped
2 cloves garlic, peeled and crushed
2 ml white peppercorns
2 sprigs fresh thyme
2 sprigs fresh sage
800 g Eskort Beechwood Smoked Pork Mini Eisbeins
700 ml chicken stock
for the chilled pea soup
700 g frozen peas
700 ml of the eisbeins braising liquid
salt and freshly ground black pepper
for the goats cheese mousse
1 (7 g) gelatine leaf
zest of 1 lemon
juice of 1 lemon
100 g goats cheese (chevin)
250 ml fresh cream
for the assembly
100 g fresh peas, blanched and split out the pods
100 g sugar snap peas, blanched and split open
20 g pea shoots
10 g fresh mint
METHOD
for the crispy smoked eisbeins
Heat the oven to 160 °C. Place the carrots, leeks, celery, onion, garlic cloves, white peppercorns, thyme and sage in a large cast iron pot. Place the mini eisbeins on top of the vegetables and add the stock. Cover the pot with foil and close with a lid. Place in the oven for 1 ½ – 2 hours until the meat falls off the bone. Take out of the oven and leave to cool. Pick the meat off the bones and keep to one side. Strain the liquid through a fine sieve.
for the chilled pea soup
Pour the braising liquid into a saucepan and bring to the boil. Add the frozen peas and cook for 2 minutes. Place the peas and the braising liquid in a food processor or blender and blend until smooth. Season with salt and pepper. To keep the bright green colour, cool the soup down over an ice bath.
for the goats cheese mousse
Place the gelatine leaf in cold water to soften. Once soft, remove and squeeze out any excess water. Place the lemon juice in a small saucepan and warm up slightly. Add the gelatine leaf into the lemon juice to melt. Set aside to cool.
Whip the goats cheese, 50 ml of the cream, lemon zest and lemon juice with gelatine until smooth and creamy. Whip the remaining 200 ml of cream in a separate bowl until stiff. Fold the whipped cream into the goats cheese mixture and refrigerate to set.
for the assembly
Divide the pea soup between the bowls. Use a teaspoon and place 3 teaspoons of goats cheese mousse onto the soup. Garnish the soup by creating a little garden around the bowl with the remaining ingredients.
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