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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
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