recipes
Cream of marrow and cauliflower soup with salmon bruscetta
2012-11-23
Ingredients
- 200g onions, roughly chopped
- 300g marrows, roughly chopped
- 250g cauliflower, roughly chopped
- 50g garlic
- 100g butter
- 250g potatoes, roughly chopped
- 2tbsp olive oil
- 5 litres water
- Fresh seasoning
Bruscetta mix
- 1 fresh baguette
- 1 tomato, chopped
- 1 small onion, chopped
- 2 basil leaves, chopped
- 6g capers, chopped
- 40g smoked salmon, chopped
- 20g black olives, stoned and chopped
- 2tbsp olive oil
- Fresh seasoning
Method
In a preheated pan add the butter and fry the onions and garlic until soft. Add the marrows, cauliflower, potatoes, fresh seasoning and water and continue to cook on a high heat until boiling, and then turn down the heat and simmer until the potatoes are soft. Take the soup off the heat and allow to cool slightly before pulsing into a smooth, creamy soup. Mix all the remaining ingredients together to make the bruscetta topping. Cut the baguette into 2cm slices and top with the bruscetta mix. Place on a baking tray and cook under a hot griddle until the bread turns golden brown. To serve, spoon the soup into deep bowls with the salmon bruscetta on the side.
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