FOR THE BREAD:
- 5g dried yeast (or 10g fresh)
- 300ml tepid water
- 560g strong white flour
- 10g sea salt
- 20ml rapeseed oil, extra for rubbing on dough
FOR THE SOUP:
- 1 knob of butter
- 3 tbsp good quality olive oil
- 1 onion, diced
- 1 garlic clove, chopped
- Pinch of paprika extra to serve
- Pinch of cayenne pepper
- Pinch of smoked sea salt
- 500g frozen garden peas
- 400ml hot chicken stock
- 4 tbsp crème fraiche with 2 tsp horseradish cream mixed in
- Small bunch of mint roughly chopped (12-18 small leaves reserved)
- Juice of 1 lemon, zest of half
- 200g smoked eel fillets, to serve
- Stir the yeast into the water with a fork. Weigh the flour and salt into a bowl and add the oil. Pour in the dissolved yeast and stir. Once it comes together into a dough, turn it out and knead for 15 minutes (10 minutes for machines) until smooth and elastic. Put back in the bowl, cover in cling film and leave in a warm place to double in size or for 1 hour (whichever is first).
- Heat the oven to 240˚C/Gas 9, and put in a baking sheet or stone to heat up. Divide the dough into 6 balls, roll under the palm of your hand into a good round shape, then cover with rapeseed oil and place in a baking tray. Cover the tin and leave it in a warm place to double in size or for 30 minutes (whichever is first).
- Place a dish of water on the oven floor for the perfect crust. Bake the rolls for 10 minutes, then turn the temperature down to 230˚C/Gas 8 and bake for a final 10 minutes until golden.
- To make the soup, heat the butter and oil in a large pan over a medium heat. Add the onion and garlic and fry for 3 minutes or until soft and just colouring. Stir in the paprika, cayenne and smoked sea salt, then add the frozen peas and the hot chicken stock and bring to the boil. Cover and simmer for about 6 minutes or until the peas are just cooked. Take off the heat.
- Slice the tops off the rolls and remove the inner crumb to make a bowl for the soup. Add the crumb to the soup with the crème fraiche, mint and lemon zest and juice. Blitz with a hand held blender or add to a liquidizer and blend until smooth.
- Pour a little oil inside the bread rolls and season them. Return to the oven for another 5 minutes to harden slightly. Pour the soup into the bread rolls and flake the smoked eek over the top. Serve with a dusting of paprika and the reserved mint leaves on top.
Recipe by The Baker Brothers for National Craft Bakers' Week (7-13 October 2013)