Broccoli, Bacon & Pine Nut Soup

Name: Broccoli, Bacon & Pine Nut Soup
Yield: 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

Serves 4-6

Broccoli Bacon Pine Nut

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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.