Thursday, July 2, 2015

Broccoli Soup

This soup is perfect for dinner on the cold evening - it's more filling than you might have thought and do comforting.

For two, you'll need :

1 Whole head of broccoli, using the florets and some peeled stem
2 Potatoes, peeled and cubed
200 grams Bacon, chopped
1/2 Onion, chopped
2 Cloves of garlic, peeled and chopped
2 cups, Chicken Stock
Salt & peeper to taste
4 tablespoons Full Cream to garnish

Fry bacon pieces in a casserole over medium high heat, when they start to brown, lower the heat. Remove from heat when they are crispy. In the same casserole, increase the heat and fry onion and garlic in bacon fat until soft and fragrant - add potatoes and broccoli, add 3/4 of the bacon and chicken stock. Bring to the boil, cover with lid and lower the heat to simmer for about 20 minutes (or until the potatoes are cooked. Remove the casserole from heat - let the content cool down and blitz. Return the soup to the casserole, season with salt and pepper and add more water if needed. Bring to the boil and then simmer gently for a few minutes. Garnish with cream and crispy bacon and serve hot with warm bread or toast.

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