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Broccoli, Bacon and Pine Nut Soup
15 minutes + 25 minutes
Serves 4
Ingredients
- 1 Tbsp olive oil
- 2 rashers Signature Range streaky bacon, chopped
- 1 onion, peeled and chopped
- 2 cloves garlic, peeled and crushed
- 2 broccoli, trimmed and cut into florets
- 4 cups Oxo chicken stock
- Salt and freshly ground black pepper
- ½ cup Homebrand cream
- ¼ cup Parmesan, finely grated
- ¼ cup pine nuts, toasted
- 60g sour cream
- 2 Tbsp parsley, chopped
- 1 baguette sliced into 8 pieces, grilled
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How to Make Chicken Stock
Method
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Heat oil in a large saucepan over medium heat. Add bacon, onion and garlic and cook for 4-5 minutes or until brown.
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Add broccoli and stock to the saucepan. Cover and bring to the boil. Simmer for 15-20 minutes or until broccoli is tender. Season to taste with salt and pepper.
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Purée the mixture in a food processor until smooth. Stir in cream and parmesan.
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Ladle soup in bowls and sprinkle over pine nuts. Garnish soup with a dollop of sour cream and parsley. Serve with sliced baguette.
By Bronwyn Byrne, courtesy of Food Mag.
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