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Roam Dining Headlines
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Pea perfect
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Roam Dining
Pea perfect
Thursday, 02 July 2009
By HELEN PERRY
• Howick and Pakuranga Times
When guests of The Langham Auckland raised their glasses to toast the refurbishment of The Langham London recently it was fitting that the event was held in English-style pub surrounds and the accompanying nibbles smacked of the old country.
Gathering in the SPE Bar at The Langham Auckland guests were treated to a mini servings of pea soup, beef and Yorkshire pudding, fish ‘n’ chips (in a paper wrapper too) plus strawberries and cream. It was a revelation to see that The Langham’s kitchen could make masterpieces of what might have been mundane in other circumstances.
In fact, I was so impressed with the pea soup I requested the recipe for our readers. The hotel’s Executive Chef Ofir Yudilevich provided this easy-peasy method of conjuring up a delicious starter:
Pea soup
1 diced onion
500 grams green peas
200ml vegetable stock
1 clove of garlic
80 grams salted butter
20 grams chopped chervil
pinch of nutmeg
50 ml cream fraiche
truffle oil
a pinch of passion – (highly recommended by Ofir!)
Melt the butter and cook the diced onion and garlic in the pan without colour for five minutes, add the fresh peas (or frozen are fine as well) and cover with a lid for 3 minutes. These peas will cook very quickly so be careful not to overcook them.
Add nutmeg and chervil and cook for a further minute, add the vegetable stock (this stock needs to be boiling hot when added), simmer for two minutes and remove the pan from the heat.
The soup is now ready to be blended (I personally don’t like it too smooth) and after it is seasoned it is ready to be served.
Top the soup with the crème fraiche and a few drops of the truffle oil to add more flavour. Enjoy!