Broccoli Soup With Fried Shallots And Bresaola

Nothing warms you up on a cold winter night quite like a comforting bowl of nourishing soup. So go on, fill your bowls to the brim and dig in
By Pamela Jones
Broccoli Soup With Fried Shallots And Bresaola

Broccoli Soup With Fried Shallots And Bresaola

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– 6






  • 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


  • 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.

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Market tips...

Fried shallots are delicious and crunchy served sprinkled over salads, steamed vegies, stir fries and noodle dishes. Once opened keep them in an airtight container in the fridge so they remain crisp and crunchy!

Leeks can have dirt trapped in their layers, so it’s important to wash them thoroughly. Cut them in half lengthways, then trim off the roots at base. Place in a large bowl or sink of water to soak, turning them upside down to soak the green ends as well. Discard water and repeat several times until all dirt has been removed.

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