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Broccoli, Bacon & Pine Nut Soup

Serves 4-6

Ingredients

  • 1 Tbsp Olive Oil
  • 2 rashers Bacon, chopped
  • 1 Onion, peeled and chopped
  • 2 cloves Garlic, crushed
  • 2 heads Broccoli, trimmed and cut into florets
  • 4 cups Vegetable or Chicken Stock
  • salt and freshly ground black pepper
  • ½ cup Cream
  • ¼ cup finely grated Parmesan
  • ¼ cup toasted Pine Nuts
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Method

Heat the oil in a large saucepan over a medium heat. Add the bacon, onion and garlic and cook for 4-5 minutes, or until brown.

Add the broccoli and stock to the saucepan. Cover and bring to the boil. Simmer for 15-20 minutes, or until the broccoli is tender. Season to taste with the salt and pepper.

Purée the mixture in the bowl of a food processor until it is smooth. Stir in the cream and parmesan.

Ladle the soup into bowls and sprinkle over the pine nuts. If desired, garnish the soup with a dollop of sour cream and chopped parsley. Serve with toasted ciabatta.

Courtesy of Food Magazine. Recipe by Bronwyn Byrne. Photography by Shaun Cato-Symonds.

Tips

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How to use Four Sides of Your Grater

Serves 4-6

Ingredients

  • 1 Tbsp Olive Oil
  • 2 rashers Bacon, chopped
  • 1 Onion, peeled and chopped
  • 2 cloves Garlic, crushed
  • 2 heads Broccoli, trimmed and cut into florets
  • 4 cups Vegetable or Chicken Stock
  • salt and freshly ground black pepper
  • ½ cup Cream
  • ¼ cup finely grated Parmesan
  • ¼ cup toasted Pine Nuts
Buy these ingredients now

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