Ingredients
1 tbsp olive oil
1 tbsp olive oil
1 onion
chopped
1 onion
chopped
4 rashes bacon
chopped
4 rashes bacon
chopped
600g broccoli
florets and parts of stalks, chopped
600g broccoli
florets and parts of stalks, chopped
5 medium sized potatoes
peeled and chopped
5 medium sized potatoes
peeled and chopped
1L chicken stock
gluten-free
1L chicken stock
gluten-free
1 tsp grated nutmeg
1 tsp grated nutmeg
salt and pepper
to taste
salt and pepper
to taste
Equipment
- 1 large saucepan
- 1 stock pot
- 1 stab mixer
- 1 blender
- 1 large saucepan
- 1 stock pot
- 1 stab mixer
- 1 blender
Instructions
- Heat oil in a large saucepan or stock pot over medium heat. Sweat onion and bacon until onion is transparent.
- Heat oil in a large saucepan or stock pot over medium heat. Sweat onion and bacon until onion is transparent.
- Add broccoli, potato, stock and nutmeg, bring to the boil, then cover, reduce heat to low and simmer until vegetables are soft.
- Add broccoli, potato, stock and nutmeg, bring to the boil, then cover, reduce heat to low and simmer until vegetables are soft.
- Puree with a stab mixer or in a blender and add further salt and pepper to taste.
- Puree with a stab mixer or in a blender and add further salt and pepper to taste.
- Serve with crusty bread.
- Serve with crusty bread.
