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Broccoli Soup With Crispy Bacon And Parmesan Shavings

Broccoli Soup With Crispy Bacon And Parmesan Shavings

Yields1 Serving
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500g of broccoli, broken into pieces
1 onion, diced
3 medium potatoes, peeled and chopped
8 slices of streaky bacon
Parmesan to serve
DIRECTIONS

Place a large pot filled with water over a high heat and cover with the lid. Whilst waiting for the water to boil, fill a large bowl with cold water and a handful of ice cubes. Once the water is boiling, add the broccoli and blanch for 3 minutes. Drain the broccoli in a colander and immediately place into the iced water for 30 seconds to stop them from cooking further. Remove and strain again before setting aside.

In a large saucepan over a medium heat, add a glug of olive oil and sauté the onions until soft and translucent. Add the prepared vegetable stock and potatoes and cook for 5 minutes. Lower the heat and simmer for 20 minutes or until the potatoes are soft.

In the meantime, place a frying pan over a medium heat, fry the bacon until nice and crispy, remove and place onto kitchen towel to absorb the excess fat. Once cool, roughly chop into pieces and set aside.

Remove the soup from the heat and using a stick blender, blend the soup and the broccoli until smooth and season with sea salt and black pepper to taste.

Garnish with the crispy bacon and shavings of parmesan before serving.


 

SHOP THE PRODUCTS

Ingredients

 500g of broccoli, broken into pieces
 1 onion, diced
 3 medium potatoes, peeled and chopped
 8 slices of streaky bacon
 Parmesan to serve

Directions

DIRECTIONS
1

Place a large pot filled with water over a high heat and cover with the lid. Whilst waiting for the water to boil, fill a large bowl with cold water and a handful of ice cubes. Once the water is boiling, add the broccoli and blanch for 3 minutes. Drain the broccoli in a colander and immediately place into the iced water for 30 seconds to stop them from cooking further. Remove and strain again before setting aside.

In a large saucepan over a medium heat, add a glug of olive oil and sauté the onions until soft and translucent. Add the prepared vegetable stock and potatoes and cook for 5 minutes. Lower the heat and simmer for 20 minutes or until the potatoes are soft.

In the meantime, place a frying pan over a medium heat, fry the bacon until nice and crispy, remove and place onto kitchen towel to absorb the excess fat. Once cool, roughly chop into pieces and set aside.

Remove the soup from the heat and using a stick blender, blend the soup and the broccoli until smooth and season with sea salt and black pepper to taste.

Garnish with the crispy bacon and shavings of parmesan before serving.

Broccoli Soup With Crispy Bacon And Parmesan Shavings