23 March 2011


This is a really simple, yet tasty, soup that I adapted from one in a cookbook called Twelve Months of Monastery Soups. Yes, this is a cookbook of soup recipes written by a monk in a monastery!


Broccoli Bacon Soup

Ingredients:
1 lb. broccoli, finely chopped
2 garlic cloves, minced
3 cups chicken stock
1 cup milk
4 strips bacon, chopped
6 tbsp olive oil
Salt and pepper to taste
Gruyere or Parmesan cheese, grated

Directions:
Heat the olive oil in a soup pot. Add the broccoli, garlic, and bacon and saute for a minute or two, stirring constantly. Add 2 cups stock. Stir well. Cover the pot and cook for 5 minutes.

Add the remaining stock and milk and cook over medium heat for 15 minutes. Add salt and pepper and simmer for a few minutes. Garnish at the last minute with some grated cheese.

Makes 4 servings.


This is my adaptation. The original called for tomato paste and all water instead of stock and milk.

If you like broccoli and you like bacon, this soup's for you!


Tagged:

0 comments:

Post a Comment

Printfriendly

Printfriendly