Chilled Pea And Ham Soup With Goats Cheese Mousse

Total Time

2.5 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

Ingredients for the chilled pea soup

  • 700 g frozen peas
  • 700 ml of the eisbeins braising liquid
  • salt and freshly ground black pepper

Ingredients 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

Ingredients 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.

Method 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.

 

Method 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.