Nitko’s Broccoli Cream Soup
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“On wings of great success with Kohlrabi soup I decided to try some other vegetables. Next was broccoli.”
Nitko’s Broccoli Cream Soup
2 recipe photos
READY IN:50mins |
SERVES:4 |
YIELD:4 portions |
UNITS:US |
Ingredients Nutrition
- 500 g broccoli
- 20 g celery (green sprigs)
- 100 g onions (baby spring onion)
- 1 tablespoon olive oil
- 20 g butter
- 2 garlic cloves
- 2 tablespoons semolina
- 10 g salt
- 2 g pepper
- 100 g heavy cream
- 15 g pancetta
Directions
- Cut spring onions, garlic and broccoli and sauté it on mixture of olive oil and butter for just 2-3 minutes.
- Add water (1 liter+) salt, pepper and celery and cook 30 minutes or until broccoli become soft.
- When it become soft use blender or stick blender to make a creamy soup. Add semolina and cook for 10 more minutes.
- In the meantime cut pancetta into very thin pieces and fry them until crunchy. Put the pancetta onto a paper towel to soak fat.
- When the soup is ready to serve add heavy cream. Serve with croutons and pancetta sprinkled over croutons.
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Nitko’s Broccoli Cream Soup