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.
Serves 4Email this Recipe Back to Tosca Restaurant - Jean Paul, Annette and Jonathan