Can’t quite believe I’ve never posted this Broccoli Soup recipe that used to be a go-to soup of mine whilst still living in Central London. This was made several times and taken up to the flat directly above mine as a starter when my neighbours friends (mostly actors) were over for dindins. This was always well received, even gaining compliments of best broccoli soup ever tasted. Well, I wouldn’t go that far! It is good, though. And relatively healthy. With a lightly toasted onion and herb (I think) ciabatta roll with melted Brie and bacon on top this is good.
Broccoli Soup, with bacon bits
- olive oil
- 100g (3.52 oz) x onions, peeled and chopped (use double if not using leek)
- 150g (5.29 oz) x celery, washed and chopped OR 150g (5.29 oz) x leek, mostly white and pale green, sliced into discs and thoroughly rinsed
- 2 – 3 x medium garlic cloves, trimmed, peeled and chopped
- 1 x dried bay leaf, split
- 1 – 1½ x organic vegetable stock cubes (use one, then taste after puréeing the soup before adding extra)
- 500 – 700ml (1.05 – 1.47 US pt lqd) x water, use 500 and add more if necessary
- scant 1/4 x teaspoon cayenne pepper
- 200g (7.05 oz) x broccoli florets including stems, split in half or smaller and soaked for 15 – 30 minutes
- 1 x broccoli stalk or stem, well trimmed and split in half lengthways
- single/light cream, for serving – optional
- streaky bacon bits, pan-fried separately and broken into bits when cool
- seasoning, both freshly ground sea salt and black pepper, to serve
Measurements within brackets above are approximate only.
- Sweat the onions, celery, leek and bay leaf in enough olive oil to coat the base of a large heavy-based saucepan on electric heat No 3 (out of 6), reducing heat to No 2 after about 15 minutes. In my original notes I used to sweat the veg for 20 minutes using gas. On electric this took twice as long to do so. Add the garlic and allow about 5 minutes for it too cook out its rawness. Sprinkle over a little cayenne pepper.
- Pour in the water along with the one stock cube. Add the drained broccoli florets and up the heat to No 4 and plonk on a lid. Bring to a boil and reduce heat to No 2. Simmer until the broccoli stems are soft. Take off heat and allow to cool before adding to a blender. Remove the bay leaf before doing so. When cool enough blend until smooth. Pour back into the saucepan and put back on heat. Taste for any extra needed stock and add enough water to get the consistency wanted.
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