Recipe: Broccoli soup w/ bacon bits

It is fall which means that soups are high on my list to be made when it comes to cooking. A soup that I still wanted to try, was a broccoli soup. I used a basic broccoli soup recipe that I found on a random website, but since that used flour to bind the soup, and I am not a fan of such soups, I changed it up. Instead of adding flour to add some thickness, I added some zucchini and cream.

The original recipe also called for a specific type of ham to be added, but I thought that since the weather is getting colder, I could not think of anything more satisfying than bacon to add. Double fried bacon adds a hint of saltiness without it being too salty and I find it goes really nicely with the creamy texture of the soup.

Total time: 30 minutes. Prep time: 10 minutes. Cooking time: 20 minutes. Serves: 6 – 8.

Ingredients:

• 500 grams broccoli
• 1 zucchini
• 250 ml of creme fraiche (or double cream)
• 2 cubes of vegetable broth
• 1 onion
• 250 bacon strips
• olive oil
• seasoning to taste: basil, parsley, pepper

To make this soup all you need is a large pan, a hand blender, a cutting board and a knife. I also used a measuring cup to make the broth and a small skillet to fry up the bacon.

Step 1: I prepare the stock by adding boiling water to the 2 cubes of vegetable broth. I stir the mixture until the cubes are dissolved and set it aside.

Step 2: Dice your onion and chop up your other veggies.

Step 3: Put some olive oil in to your pan and heat it up. Fry up your onion until looks ‘glassy’.

Step 4: Add your broccoli and zucchini

Step 5: Now add your seasonings and broth.

Step 7: Bring to a boil and boil for 10 minutes.

Step 8: In the mean time fry up your bacon according to steps 10 – 13 below.

Step 9: Once your vegetable are cooked through and soft, take your hand blender and blend it all together.

Step 10: Add your bacon to a clean pan.

Step 11: Fry up your bacon until all of the fat has started to separate.

Step 12: Transfer your bacon to a kitchen towel, dab the excess fat off the bacon and clean your pan.

Step 13: Put the bacon back into the hot pan for a few more minutes. This process will result in crispier, less fatty bacon.

Step 14: After you blend your soup, it should look something like the picture in the top left hand corner.

Step 15: Stir in your cream.

Step 16: Your soup will become lighter and creamier.

Step 17: Serve and add some bacon.

And that’s it! Since my recipe doesn’t use flour, the soup will be a bit thinner, which will make the bacon sink to the bottom of your bowl quite easily. However, if you give it a good stir you can catch a bit of bacon with every mouthful. I hope you try making this yourself and if you do: please show me!

What is your favorite soup to make?