A unique take on a classic soup; impress your friends by creating this tasty and colourful dish – sure to get those taste buds tingling…
- 500g frozen peas
- 1 Small white onion, diced
- 500mls chicken stock
- 200ml double cream
- 20 wild garlic leaves
- Salt and sugar to taste
- 4 quail eggs
- 200g sausage meat
- ½ hand Chopped coriander
- 1 egg, beaten
- 50g flour
- 50g panko breadcrumbs
- For the soup, finely chop the onion then sweat down in a little butter until soft. Add peas and cook for 2-3 minutes. Cover with the stock, bring to a boil then simmer briefly for 3-4 minutes.
- Add the cream and wild garlic, then blend to a smooth purée. Pass through a fine sieve.
- Adjust the seasoning with salt and sugar. Keep hot.
- Bring a pan of water to the boil and drop in the quail eggs, simmer them for exactly 2 ½ minutes then put them straight into chilled water and refresh them for 5 minutes. Peel the eggs carefully once cold.
- Mix the sausage meat and coriander then season with salt and pepper.
- Roll the meat out in between 2 sheets of grease-proof paper, using non-stick grease spray on them first to ensure the meat does not stick.
- Once the meat is about 2-3mm thick roll around the eggs to coat all the egg evenly.
- Roll the scotch eggs first in the flour, then the beaten egg and finally the breadcrumb to coat them fully and evenly.
- Deep fry when needed for about 1 ½ minutes at 190˚c or till golden and crisp.
- Drain on kitchen towel and serve.