Cream of English Pea Soup with Carrot Flan
(Serves 6)
3/4 cup chopped onion
2 teaspoons unsalted butter
3 cups shelled fresh or frozen peas
2 1/2 cups chicken stock
freshly ground white pepper to taste
1/3 cup well-shaken buttermilk

Method:

1. In a saucepan cook onion in butter, covered, over moderate heat, stirring occasionally until tender.
2. Add peas and broth and simmer, cook until tender.
3. In a blender puree soup until smooth through a fine china cap.
4. Pour soup back in the pot and cook soup over moderate heat till hot.
5. Take soup off heat and stir in butter milk.
6. Serve soup with Carrot flan.

For the carrot flan:
1 tablespoon extra virgin olive oil
1 pound carrots, peeled and diced
2 cups chicken stock
3 eggs
3/4 cup heavy cream
Juice of 1/2 lemon
Salt and pepper to taste
For the carrot flan, preheat the oven to 350 degrees and coat six 4-ounce aluminum foil ramekins with non-stick spray. In a medium saucepan, heat the oil over high heat. Add the carrots and sauté until the carrots begin to brown, about five minutes. Add the chicken stock, bring to a boil, reduce the heat, cover, and simmer until the carrots are tender, about 20 minutes. Remove from the heat and strain through a fine mesh sieve, reserving two tablespoons of the cooking liquid. Place the carrots in the bowl of a food processor fitted with the metal blade attachment and puree until smooth, about three minutes. Pass the carrots through a food mill and transfer to a medium bowl. Add the eggs, heavy cream, lemon juice, reserved cooking liquid, and fold to combine. Season and pour the mixture into the prepared ramekins, filling two-thirds full. Arrange the ramekins in a roasting pan. Pour enough hot water to come halfway up the sides of the ramekin, cover with aluminum foil, and place in the oven to bake until set, about one hour. Remove from the heat, transfer the ramekins to a sheet pan, and set aside to cool.

To serve, ladle soup in the bowl. Invert a carrot flan in the center and remove the ramekin. Garnish with pea tendrils and cheese shavings.

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