Smooth Bread Soup with Turbot
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
- For the soup
- 2 Tbsps olive oil
- 4 cloves garlic cloves (minced)
- ⅓ cup dry white wine
- 1 Tbsp sweet paprika
- 1 cup white Bread (stale and cubed)
- 4 cups chicken stock
- salt
- peppers
- For the garnish
- 1 cup turbot fillet (cut into large chunks)
- 4 Serrano ham (folded)
- 1 Tbsp Chives (finely chopped)
Preparation steps
1.
Heat the olive oil in a large, heavy-based saucepan over a medium heat. Saute the garlic for 1 minute, stirring regularly.
2.
Add the white wine and allow it to evaporate almost entirely. Add the paprika, stir well to combine, then add the bread and stock.
3.
Bring to a simmer and cook for 10 minutes.
4.
Remove from the heat and puree using a stick blender until smooth.
5.
Return to the saucepan and adjust the seasoning, keeping the soup over a low heat.
6.
Add the cubed turbot and poach in the soup for 5-6 minutes until just cooked. Remove and pat dry.
7.
Ladle the soup into bowls and garnish with a cube of turbot, some folded Serrano ham and a sprinkle of chopped chives before serving.
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