Broccoli cream soup with diced bacon and coriander

AUTHOR
Janie Gentry
DIFFICULTY
easy
RATING
4 2
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 4
  • 1 Head (about 600 g) Broccoli
  • 1 Onion
  • 1 medium potato
  • 1 TEASPOON + 1 tablespoon of oil
  • 50 g cubed smoked streaky bacon
  • 500 ml Milk
  • 400 ml Vegetable broth
  • 7-10 Tbsp Salt
  • 1 small bunch of coriander
  • 7-10 Tbsp grated nutmeg
  • 7-10 Tbsp Sugar

Directions

  1. 1

    Wash the broccoli, cut off the florets and peel the lower part of the stem. Cut the stalk into small pieces. Peel and chop the onion and potato. Heat 1 tsp. oil in a pot.

  2. 2

    Leave bacon cubes in it crisply, take them out. Add 1 tablespoon of oil to the hot bacon fat. Steam potato, onion and broccoli stalk for 2-3 minutes until transparent, add milk and stock and simmer for 20-25 minutes.

  3. 3

    Cut the broccoli florets into small pieces and add to the soup about 10 minutes before the end of the cooking time, season with a little salt. Wash coriander, dab dry, pluck leaves from the stems and chop coarsely.

  4. 4

    Add half the coriander to the soup, puree, bring to the boil, season with salt, nutmeg and a little sugar. Mix the rest of the coriander with the bacon. Serve the soup, sprinkle bacon-coriander mixture over it.

Nutrition Facts

KCAL
240 kcal
CARBS
13 g
FATS
17 g
PROTEINS
9 g

Categories & Tags

AppetizerMain dishSoups