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Moroccan Vegetable Soup with Harissa, Lemon & Poached Egg

serves 6
Brian Streeter
Pairs well with:
Chardonnay, Napa Valley

Enjoy's Brian's spicy soup that pairs so nicely with our Chardonnay Napa Valley.


2 slices Stale, country style bread
4 T. olive oil
2 c. chickpeas, cooked
1 large onion, chopped
2 stalks celery, chopped
2 carrots, chopped
½ bulb fennel, chopped
2 tsp. harissa spice mix*
2 tsp.salt
1 ½ c.crushed tomato
1 large turnip, peeled and diced
5 c. chicken or vegetable broth
1 bay leaf
1 T. lemon juice
2 T. cilantro

6 large eggs
1 T. white wine vinegar

extra virgin olive oil


Preheat oven to 375°F. Toss the cubed bread with a tablespoon of the olive oil and place on a pie tin or small sheet pan. Toast in the oven for 12 minutes until dry and golden. Remove from the oven and set aside. Drain the chickpeas and pulse in the work bowl of a food processor to crush. Do not over process to a puree. Heat the remaining olive oil in a wide-bottom pan over high heat, add the onion, celery, carrot and fennel. Sauté vegetables until soft. Season with salt and harissa. Add the tomato and cook to thicken, about 2-3 minutes. Add the broth, turnips, chickpeas and bay leaf. Simmer for 15 minutes. Stir in the chopped cilantro and lemon juice. Taste for seasoning and adjust if necessary.

To serve, poach the eggs in lightly salted water with a tablespoon of white wine vinegar added for two minutes keeping the temperature just below a simmer. Remove with a slotted spoon and set an egg in the middle of a bowl of soup. Drizzle with a little extra virgin olive oil and pinch more of the harissa.

Enjoy with a glass of Cakebread Cellars Chardonnay.

Note: Harissa spice mix is a blend of dried red chiles, cumin and garlic from Whole Spice located at the Oxbow Market in Napa. You can order directly from them at

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