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Broccoli Soup with Mint Cream and Crisp Pancetta

A creamy broccoli soup blended with fresh mint and cream, topped with crispy fried pancetta and mint garnish.

SoupQuickGluten FreeBroccoliPancetta

Estimated Nutrition

Per Serving Total
Calories 915.2 kcals 915.2 kcals
Carbohydrates 15.6 grams 15.6 grams
Fat 88.4 grams 88.4 grams
Protein 14.8 grams 14.8 grams
Cook Time
10 mins
Produces
1 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
150
ml
Double Cream
Liquids
400
ml
Vegetable Stock
Meat
2
slice
Pancetta
NutsSeeds
2
piece
Garlic
cloves, crushed
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
2
tbsp
Mint
fresh, chopped
1
sprig
Mint
fresh, for garnish
Vegetables
0.5
head
Broccoli
chopped

Steps

  • Boil broccoli, garlic, and 400ml stock in a saucepan.
  • Simmer for 6 minutes and season with salt and pepper.
  • Stir in chopped mint and 150ml cream.
  • Blend the mixture until smooth using a stick blender.
  • Fry pancetta in a dry pan until crisp and drain.
  • Heat soup through and ladle into a bowl.
  • Top with pancetta and garnish with a mint sprig.