Broccoli and Bacon Soup

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Broccoli and Bacon Soup

Recipe Information
Description: A satisfying, yet light, "comfort " soup for those cold, rainy days Source: Michael D. Mackey Serves/Makes:6 servings Ingredients 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) Preparation 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. Comments I made this soup on a rainy, grey Seattle winter's day for my mom--who appreciates the little things like this.

Recipe Information

Description:: A satisfying, yet light, "comfort " soup for those cold, rainy days

Source:: Michael D. Mackey

Serves/Makes:6 servings

Ingredients

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)

Preparation

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.

Comments

I made this soup on a rainy, grey Seattle winter's day for my mom--who appreciates the little things like this.