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Clover Cheesy Broccoli soup

Clover Broccoli Soup

Cheesy broccoli soup with crispy ciabatta and bacon bits

Recipe by Carla Kleinsmit

For the soup
Olive oil
1 onion, diced
2 garlic cloves, minced
1t Spanish smoked paprika
½ t cayenne pepper
1t ground mustard
6T butter
6T cake flour
2 cups chicken stock
1 cup clover cream
1 cup clover full cream milk
1 cup broccoli florets
2 carrots, julienned
150g clover mature cheddar, grated
150g clover tussers, grated
100g bacon bits, cooked crispy
Salt and pepper

For the ciabatta – blend all ingredients except bread
1 Ciabatta, thinly sliced
3T butter
1 cup basil
Red chilli, chopped
Garlic, diced

In a pot, heat oil over medium heat. Sauté the diced onion until translucent. Add the garlic and spices. Cook until fragrant whilst stirring constantly.
To the onions, add the butter and whisk in the cake flour to form a roux. Cook until the flour has been cooked out and have thickened.

While constantly whisking, add the chicken stock, cream and milk. Reduce the heat. Simmer the soup for 10 – 15 minutes, or until it has thickened.

Whilst the soup is simmering, brush the ciabatta slices with the blended butter mixture. Place on a lined baking tray and bake in a preheated oven on 180˚C.

Once the soup has thickened, add the broccoli florets and carrot. Simmer for another 10 – 15 minutes until the vegetables are cooked, but still crisp. Stir occasionally. Once the vegetables are cooked, turn down the heat. Add the grated cheese and stir in until melted. Season and serve immediately. Sprinkle over the crispy bacon bits.

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