Creamy Tender-Stem Broccoli Soup
This soup has become a beloved favourite in our household, cherished and appreciated by all of us throughout the years. The ingredients are easily accessible and affordable. In an effort to exude elegance, we have incorporated delectable portions of ciabatta toast accompanied by smoked trout and quail eggs. The soup can be effortlessly prepared ahead of time and freezes exceptionally well. We pair it with a refreshing KWV Cathedral Cellar Sauvignon Blanc, a perfect match for this delectable dish!
Chef Mynhardt
SERVINGS
8 – 10 people
PREP TIME
20 min
COOKING TIME
15 min
Recipe
INGREDIENTS
- 50ml of Willow Creek Basil Flavoured Extra Virgin Olive Oil
- 8 shallots diced
- 8 cloves of grated garlic
- 5 liters of prepared chicken stock
- 2 large heads of broccoli, broken into pieces
- A generous bunch of chopped fresh basil and parsley
- 500ml of cream
- Salt and pepper
FOR SERVING
- 400g of tender-stem broccoli, blanched
- 8 halved shallots
- Cape Herb and Spice Veggie Seasoning
- 1 loaf of home-made ciabatta
- 200g of smoked trout
- 10 quail eggs
INSTRUCTIONS
- Over medium heat, brown the shallots in the olive oil until golden brown, then add the garlic and cook for about 3 minutes, taking care that the garlic does not burn.
- Add the prepared chicken stock and bring to a boil, then add the broccoli and cook on high heat for about 5 to 8 minutes. Be careful not to overcook as the vegetables will become dull.
- Remove from the heat and add the fresh, chopped herbs. Using a stick blender or food processor, blend the soup until smooth and creamy, then pass through a sieve and return to the pot.
- Add the cream and gently bring it to a simmering point. Season with salt and a generous amount of black pepper.
- Blanch the tender-stem broccoli by submerging them in boiling water for 2 minutes; remove immediately; and plunge into a large bowl of icy water. Generously sprinkle with Cape Herb and Spice Veggie Seasoning, and warm gently before plating.
- Cover the halved shallots generously with olive oil, and roast in a hot 180-degree oven until golden brown. Before plating, gently warm up.
- Toast thick slices of the ciabatta with some Willow Creek Basil Flavoured Extra Virgin Olive Oil until golden brown. Place smoked trout and boiled quail eggs on top.
- Spoon the warm soup into soup bowls and garnish with tender-stem broccoli, shallots, and more fresh herbs.
- Serve with the smoked trout ciabatta toast.
Willow Creek Olive Estate
Willow Creek Olive Estate Privé
R660.00
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Willow Creek Olive Estate strives to be the preferred South African extra virgin olive oil brand by developing a diversified range of quality, ethical and trusted products that promote a healthy lifestyle. Our versatile range of premium olive-based products is constantly evolving to accommodate the culinary and sensory demands of consumers and connoisseurs alike.
