FOOD & DR INK
I v y Lea g ue THE CHEFS FROM THE IVY CAMBRIDGE BRASSERIE SHARE A TRIO OF THE RESTAURANT’S MOST POPULAR RECIPES RECIPES
GARDEN PEA SOUP
one sheet of feuilles de brick pastry, cut it into a rectangle and crease the pastry lengthways into a zigzag. Hold the pastry against the side of the baking tray with an ovenproof cup or mould to keep the shape and bake in the oven for six minutes or until golden brown. 2. Take the feuilles de brick strip and add four even dots of coconut yoghurt. Add edible flowers to each dot. 3. Place the feuilles de brick strip on top of the crushed fresh peas prior to pouring in the warm garden pea soup.
INGREDIENTS FOR THE FRESH GARDEN PEA SOUP • 100g fresh garden peas • 3g vegetable stock • 140g cold water • 1g table salt
STEP-BY-STEP GUIDE 1. Add fresh peas, vegetable stock, water and salt into a blender. Blend for at least four minutes until smooth. Add the blended soup to a pan and heat. 2. Place a portion of crushed fresh peas, heated, in the centre of a bowl, before pouring over your warm garden pea soup. OPTIONAL IF LOOKING TO INCORPORATE THE FEUILLES DE BRICK PASTRY 1. Preheat the oven to 180°c – gas mark 4. Take
FOR THE ADDITIONAL ELEMENTS • 35g crushed peas for the centre of your dish
• 1 feuilles de brick strip (optional) • 3-4 pieces edible flowers (optional) • 4g coconut yoghurt (optional)
40
S E P T E M B E R 2 0 2 0
C A M B S E D I T I O N . C O . U K
Powered by FlippingBook