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Broccoli and Bacon Soup
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A satisfying, yet light, "comfort " soup for those cold, rainy days

Michael D. Mackey

Serves/Makes:6 servings

  • 16 oz (448 grm). frozen broccoli florets
  • 12 oz (336 grm). can sweet peas
  • 1/2 lb (.2 kg). bacon, chopped
  • 1/2 medium onion, chopped
  • pepper
  • garlic powder
  • onion powder
  • salt (if desired)
  • Bring a large pot of water to a boil.
  • Set up a large bowl filled with ice and cold water next to the sink.
  • Cook the chopped bacon in a large skillet over medium high heat while waiting for the water to boil.
  • Remove the bacon bits to a paper towel to drain.
  • Saute the onions in the bacon fat until golden brown.
  • Remove the onions and skillet from the heat. Do not drain the onions at this point.
  • Drop the frozen broccoli into the boiling water and cook for about 3 minutes or until it is bright green in color. IMMEDIATELY drain the broccoli and plunge into the ice bath to stop the cooking process. Set aside.
  • In the container of a blender or food processor, place the onions, drained peas and the broccoli; blend or process until smooth.
  • If the mixture is too thick, add a tsp of the bacon fat from the skillet or 1-1/2 tsp (7 ml) of water.
  • Do not add too much liquid--the mixture should be thick like a chowder.
  • When the mixture is smooth, pour back into a small soup pot set over medium low heat; season to taste with onion powder, garlic powder; coarsely ground black pepper and a pinch of salt if desired.
  • Rewarm the mixture to serving temperature, stirring often. DO NOT LET THE MIXTURE BOIL.
  • To serve:
  • Ladle the soup into shallow bowls and garnish with some of the cooked bacon bits that you made earlier.
  • Serve with a good crusty bread for dipping.
I made this soup on a rainy, grey Seattle winter's day for my mom--who appreciates the little things like this.

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