Pea, Mint & Feta Soup and English Muffins

pea and feta soup

The last week has been chaotic as usual. Earlier in the week there was big concern about our cottage being flooded. The local river was at serious risk of bursting it’s banks and the local geography means that when it rains (a lot) the run-off from the fields behind us flow down to one of the village ponds, which in turn bursts and flows straight past our front door. I knew it wasn’t a good sign when I returned from work to find all the front doors in the row piled high with sandbags. Thankfully the pond stayed intact and our house is still dry. It still gave us a worrying few days though!

My interest in bread making is still strong and today was the turn of trying English muffins. I love them lightly toasted then slathered in butter. Very much comfort food. The soup season is just around the corner and I got the idea for this soup from a Mark Sargent soup recipe. I was pleased how this soup worked out. It is perfect and warming, but still with the taste of summer and perfect with a couple of muffins. Like most of my bread baking keep an eye out for it on Yeastspotting.

Pea, Mint & Feta Soup
Serves 1

100ml water
110ml milk
1 tbsp chopped mint
150g frozen peas
10 cubes of feta
salt and freshly ground black pepper
drizzle olive oil

1) Bring water, milk and mint to the boil. Add peas and boil for 3 min until peas are cooked.

2) Drain most of the milky stock into a jug. Add feta to the peas and puree. Gradually add stock until you have the desired consistency. Serve with a drizzle of olive oil.

english muffins

English Muffins
Makes 8

110ml milk
25ml water
1 tsp dried yeast
large pinch of sugar
225g strong white flour
pinch of salt
polenta for dusting

1) Heat milk, water and sugar into a saucepan until hand hot. Stir in yeast and leave for 15 min to allow a froth to develop on the top.

2) In a large bowl pour yeast mix into flour and mix until you have a dough. Knead dough for 2 min in mixer (10 min by hand)until you have a soft elastic dough. Place in an oiled bowl and cover with clingfilm. Leave in a warm place to rise for an hour.

3) Knock back dough then roll out until about 1cm thick. Using and 8cm cutter (or large wine glass!) cut out rounds and place on a baking sheet that has been sprinkled with a small amount of polenta. Once all of the rounds have been cut dust the top of the dough with more polenta. Cover with a tea towel and leave in a warm place for 30 min.

4) Heat a heavy based frying pan to low/med. If not using a non-stick pan melt a small amount of butter in the pan. Cook the muffins in batches for 7 min each side. While cooking the rest of the muffins place the cooked muffins under a tea towel to keep warm. If you can, leave for 5-10 min before slathering in butter and eating.

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