Broccoli Soup

calabrese

Once again Nigel Slater came to my rescue with a  recipe. This is based on broccoli and bacon soup from Tender Volume I.

  • medium onion, roughly chopped
  • 25g butter
  • 150 -200g smoked bacon cut into short strips
  • 300g broccoli (fresh or frozen)
  • 1000ml chicken or vegetable stock
  • 3 small potatoes, peeled and diced
  1. Melt the butter, add the onions and cook until translucent (10-15 minutes)
  2. Add the bacon and cook until the bacon fat is golden and the onions are soft
  3. Add the potatoes, stock and season
  4. Cover the pan and simmer for about 30 minutes  or until the potatoes are soft
  5. Add the broccoli and cook for 5-10 minutes (depending on whether it is fresh or frozen)
  6. Put the soup in a liquidiser and blend until  smooth
  7. Return to the pan, check the seasoning, gently reheat and serve

You can add milk to make a creamier version (about 100ml) and you may need to add more stock or water if the soup is too thick. The bacon gives a wonderful background smokiness, so if omitted you may have to adjust the seasoning to compensate.

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