London Pea Souper

THE BREAD:--
5 g dried yeast
300 ml tepid water
560 g strong white flour
1 tbsp SIDS SALT & PEPPER
20 ml rice bran oil, plus extra
THE SOUP:--
1 knob of butter
3 tbsp rice bran oil
1 onion, diced
1 garlic clove, chopped
pinch of paprika plus extra to serve
pinch of cayenne pepper
pinch of SIDS SMOKEY BBQ RUB
500 g frozen garden peas
400 ml hot chicken stock
4 tbsp crème fraîche with 2 tsp horseradish cream mixed in
small bunch of mint rough chopped, 12 small leaves reserved
juice of 1 lemon, zest of half
200 g smoked eel fillets, to serve

Stir the yeast into the water with a fork. Weigh the flour into a bowl then add oil and SIDS SALT & PEPPER. 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 for 1 hour (whichever is first).
Heat the oven to 240˚C, 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 oil and place in a baking tray. Cover the tin and leave it in a warm place to double in size 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 and bake for a final 10 minutes until golden.
To make the soup, heat the butter and oil in a large pan. Add the onion and garlic and fry for 3 minutes until soft and just colouring. Stir in the paprika, cayenne and SIDS SMOKEY BBQ RUB, then add the frozen peas and the hot chicken stock and bring to the boil. Cover and simmer for about 6 minutes 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 fraîche, mint and lemon zest & 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.