Creamy Tender-stem Broccoli Soup with Smoked Trout Ciabatta Toast


Creamy Tender-stem Broccoli Soup with Smoked Trout Ciabatta Toast
Creamy Tender-stem Broccoli Soup with Smoked Trout Ciabatta Toast
Print Recipe
This soup is one of my mother ‘Winnie Joubert’s’ firm favourites and we have grown to adore and love it over the years. The ingredients are readily available and cost effective. In an attempt to be snazzy we have added a scrumptious pieces of ciabatta toast with smoked trout and quails eggs. The soup is easy to prepare, can be made in advance and freezes very successfully. We serve it with some chilled KWV Cathedral Cellar Sauvignon Blanc an excellent partner to this delicious dish!
Servings Prep Time
8-9 People 20 min
Cook Time
15 min
Servings Prep Time
8-9 People 20 min
Cook Time
15 min
Creamy Tender-stem Broccoli Soup with Smoked Trout Ciabatta Toast
Creamy Tender-stem Broccoli Soup with Smoked Trout Ciabatta Toast
Print Recipe
This soup is one of my mother ‘Winnie Joubert’s’ firm favourites and we have grown to adore and love it over the years. The ingredients are readily available and cost effective. In an attempt to be snazzy we have added a scrumptious pieces of ciabatta toast with smoked trout and quails eggs. The soup is easy to prepare, can be made in advance and freezes very successfully. We serve it with some chilled KWV Cathedral Cellar Sauvignon Blanc an excellent partner to this delicious dish!
Servings Prep Time
8-9 People 20 min
Cook Time
15 min
Servings Prep Time
8-9 People 20 min
Cook Time
15 min
Ingredients
  • 50 ml of Willowcreek Basil Flavoured Olive Oil
  • 8 Du Toit shallots diced
  • 8 cloves of grated garlic
  • 1,5 liters of prepared chicken stock
  • 2 large heads of broccoli broken into pieces
  • Generous bunch of chopped fresh basil and parsley
  • 500 ml of cream
  • Salt & Pepper
For serving
  • 400 g of tender-stem broccoli blanched
  • 8 halved Du Toit shallots
  • Cape Herb and Spice Veggie Seasoning
  • 1 loaf of home made ciabatta
  • 200 g of smoked trout
  • 10 quails eggs
Instructions
  1. Easy to prepare
  2. Brown the shallots in the olive oil over medium heat until golden brown then add the garlic and cook for about 3 minutes taking care that the garlic does not burn.
  3. Add the prepared chicken stock and bring to the 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.
  4. 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.
  5. Add the cream and gently bring to simmering point. Season with salt and a generous amount of black pepper
  6. Blanch the tender-stem broccoli by submerging them into boiling water for 2 minutes, remove immediately and plunge into large bowl of icy water. Generously sprinkle with Cape Herb and Spice Veggie Seasoning and warm gently before plating
  7. Cover the halved shallots generously in olive oil and roast in a hot 180 degree oven until golden brown, warm gently before plating
  8. Toast thick slices of the ciabatta with some Willowcreek Basil Flavoured Olive Oil until golden brown. Top with smoked trout and boiled quails egg.
  9. Spoon the warm soup into soup bowls and garnish with the tender-stem broccoli, shallots and more fresh herbs
  10. Serve with the the smoked trout ciabatta toast