• file:site_21_rand_214271607_stockfood_403174re.jpg
Average: 4 (1 vote)


1 bunch spring onions
1 floury potato
2 tbsp butter
200g frozen peas
a dash of dry white wine
600 ml vegetable stock
100 ml cream
1 - 2 tsp horseradish, freshly grated or from a jar
Salt & freshly ground pepper
a squirt of lemon juice

4 pointed cabbage leaves
4 slices smoked ham
4 tsp crème fraéche
1 tbsp olive oil

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Thaw the frozen peas. Trim and wash the spring onions and cut into rings. Peel and finely dice the potato. Heat the butter in a pan and sweat the spring onions and potato. Add the peas and sweat briefly, then stir in the wine and stock. Cover and simmer for about 20 minutes.

Mix the cream and horseradish. Puree the soup and push through a sieve. Stir the horseradish cream into the soup. Reheat the soup, season with salt and pepper and add lemon juice to taste.

Shred the cabbage. Cut the ham into strips. Fry the ham in a dry frying pan until the fat runs, then add the cabbage and sweat briefly. Ladle the soup into bowls. Add a little cabbage and ham to each bowl. Add a teaspoonful of crème fraéche to each and serve sprinkled with olive oil.