A nice light green soup that looks good during the long winter evenings, and you get a sense if spring just looking at it … or at least I do. It is super easy to make and it can be frozen if you make too much. It’s extra good with bacon.
500 G BROCCOLI
500 G POTATOES
2 RED ONION
2 CLOVES OF GARLIC
1 TBSP. OLIVE OIL
1-1½ L. VEGETABLE STOCK
SALT AND PEPPER
200 G DICED BACON
Cook the bacon crispy and let the fat drip off on a paper towel.
Rinse the broccoli and remove the stem.
Peel the potatoes, onions and garlic and cut all the vegetables into rough cubes, save some small bouquets of broccoli for later.
Heat the oil in a saucepan and sweat the onion and garlic until they begin to soften.
Add potatoes and broccoli, mix it all together and pour vegetable into the pot until it covers the potatoes.
Season with a little salt and pepper and simmer for 20-30 min. until the potatoes are tender.
Blend the soup and season with salt and pepper.
Add the saved broccoli bouquets and cook them in the soup for 3-5 minutes.
Serve with croutons and bacon.