Nitko’s Broccoli Cream Soup |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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On wings of great success with Kohlrabi soup I decided to try some other vegetables. Next was broccoli. Ingredients:
500 g broccoli |
20 g celery (green sprigs) |
100 g onions (baby spring onion) |
1 tablespoon olive oil |
20 g butter |
2 garlic cloves |
2 tablespoons semolina |
10 g salt |
2 g pepper |
100 g heavy cream |
15 g pancetta |
Directions:
1. Cut spring onions, garlic and broccoli and sauté it on mixture of olive oil and butter for just 2-3 minutes.
2. Add water (1 liter+) salt, pepper and celery and cook 30 minutes or until broccoli become soft.
3. When it become soft use blender or stick blender to make a creamy soup. Add semolina and cook for 10 more minutes.
4. In the meantime cut pancetta into very thin pieces and fry them until crunchy. Put the pancetta onto a paper towel to soak fat.
5. When the soup is ready to serve add heavy cream. Serve with croutons and pancetta sprinkled over croutons.
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