Chilled pea soup with crab beignets

Knorr Professional

Knorr Professional

Standard Supplier 23rd March 2015

Chilled pea soup with crab beignets

Chefs often regard crab meat as a two-in-one ingredient. While white meat contains a light and sweet flavour the brown meat is often richer in taste meaning it can be used as a mix and on its own due to its unique flavour. Why not give the following Chilled pea soup with crab beignets recipe a try in your kitchen? Chilled pea soup with crab beignets recipe, in association with Knorr jelly bouillon. To get a jelly bouillon sample go to www.knorrjellybouillon.co.uk

Ingredients

  • • 1.2 ltr. KNORR Professional Vegetable Jelly Bouillon
  • • 80 g Banana shallots
  • • 800 g Frozen peas
  • • 20 g Chervil
  • • 125 ml Water
  • • 50 g Meadowland Professional 250g
  • • 90 g Plain flour
  • • 75 g Egg
  • • 100 g Crab meat
  • • 100 ml Creme Fraiche
  • • 50 g Lemon
  • • 20 g Fresh peas shoots

Method

Pre-heat fryer. Mix the crème fraiche and lemon juice together, then cover and keep chilled until required. Make up the KNORR Vegetable Jelly Bouillon and allow to cool.

1. Place the peas, chervil and shallots in to a blender then pour over the chilled KNORR Vegetable Jelly Bouillon. Blend until smooth.

2. Place the water, Meadowland Professional and flour to a saucepan then bring to the boil then beat in the flour with a wooden spoon until smooth, or until the mixture comes away from the side of the pan.

3. Remove the pan from the heat and beat in the eggs, one at a time, beating well before adding the other egg then stir in the crabmeat until well combined.

4. Spoon the mixture into a piping bag and pipe 1.5cm/½in long sections into the oil and fry for 1-2 minutes or until golden-brown and crisp. Remove the beignets from the pan with a slotted spoon, set aside to drain on kitchen paper to drain any excess oil.

5. Ladle the soup in to a serving bowl and sit 3 beignets in to the middle. Garnish with the lemon crème fraiche and pea shoots

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