Posted by: Anja | July 2, 2010

It’s hot!

Outside. Like reaaaaaally hot. Like 33°C hot. Right after writing this I’ll go the lake and take a swim. Definitively.

So when it’s that warm outside, what do you eat? Eating something really heavy is not an option, it would just kill you. Answer: Eat soup! As you know, I am a newly converted soup fanatic. As I’ve already made red soup, tomato soup, and brown soup, champignon cream soup which I unfortunately didn’t capture in pictures, I went for green this time. Broccoli soup!

I went through all my paperwork yesterday trying to decide on food for this week-end and I had a couple of options like chicken mushroom casserole or mushroom tarte but considering the weather, my roommate and I agreed on soup, resulting in me making broccoli soup today. I actually found it really easy to make, with just a couple of ingredients and little cooking time. The soup was finished in about 25minutes, which I think is a really good time considering it’s made completely from scratch. The recipe shown here will make enough soup for 2 hungry people. :)

Broccoli Soup
idea adapted from The Wednesday Chef

800ml chicken broth
225g broccoli (only the green tops)
225g floury potatoes
1 medium onion
10 slices of bacon
salt
black pepper
olive oil
fresh mint for garnish

First step: Cut the onions into not too small bits. Peel the potatoes and cut them into small bits, approximately 1*1cm. Heat the chicken broth over high heat until it’s boiling then reduce to a simmer.

Second step: Add the potatoes to the broth. Cut the broccoli into small bits. Heat a medium-sized pan to medium heat with approximately 2 tablespoons of olive oil inside. When the oil is heated, add the onion bits and cook for a couple of minutes until they are glassy. Take them off the oven and put them into a small bowl.

Third step: When the potatoes have been in the broth for 10minutes, add the broccoli. Pay attention that your soup still simmers, if it doesn’t, increase the heat again. In your pan, brown the bacon slices from both sides one after the other. Don’t use any additional oil but the rest of the oil that you used for the onions. Put the bacon aside.

Fourth step: When the broccoli has been in the pot for 10-15 minutes, add the onions and take the pot off the oven. Use a handmixer to puree the soup. Add salt and pepper to taste, garnish the dish with bacon and mint leaves and serve immediately.

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