Creamy broccoli soup

By admin
04 July 2011

Serves 4-6

30 ml olive oil

1 onion, roughly chopped

150 g bacon, cut into small cubes

700 g broccoli and cauliflower florets

750 ml chicken or vegetable stock

Salt and freshly ground black pepper

Pinch fine nutmeg

250 ml cream

Heat the olive oil in a large pot and sauté the onion and bacon until fragrant.

Stir the broccoli and cauliflower florets into the bacon mixture and fry on a high heat for about 3-5 minutes.

Heat the stock and pour over the mixture. Bring to the boil and season to taste with salt, pepper and nutmeg.

Use a hand-held blender or food processor and pulse the soup until smooth. Bring back to the boil, stir in the cream and simmer for a few minutes.

Spoon into warm bowls and serve with bread.

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