Broccoli Soup With Fried Shallots And Bresaola
Serves
4
– 6Preparation
15
minutesCooking
30
minutesIngredients
2 Tbsp 2 olive oil
1 1 leek, washed and sliced
3 cloves 3 garlic, sliced
2 medium 2 potatoes, peeled and chopped into 3cm pieces
½ L ½ chicken stock
3 medium 3 broccoli heads, cut into florets, stems thickly sliced
1 cup 1 mint leaves
180 g 180 shaved bresaola
Fresh cream, fried shallots and parsley leaves, to serve
Method
- Heat oil in a large pot over medium heat. Add leek and garlic and cook for 6-7 minutes or until leek has softened, stirring occasionally.
- Add potatoes and stock. Cover with lid and bring to the boil. Gently boil for 10-12 minutes or until potato is almost cooked.
- Add broccoli, cover with lid. Gently boil for about 8 minutes or until potato and broccoli are tender and broccoli is still bright green.
- Remove pot from heat and stir in mint leaves. Using a stick blender, process soup until smooth. Add extra water if soup is too thick for your liking. Return to a low heat until hot. Season with salt and white pepper.
- Serve soup with bresaola, cream, fried shallots and parsley leaves.
Did you make this recipe?
Tag @marketmag_au on Instagram and hashtag your creation
