Broccoli Cream Soup with Crispy Bacon

Ingredients

• 1 large head broccoli, about 600 g
• 1 onion
• 1 medium potato
• 1 tsp oil, for the bacon
• 1 tbsp oil, for the vegetables
• 50 g smoked bacon cubes
• 500 ml milk
• 400 ml vegetable broth
• Salt
• Black pepper
• Freshly grated nutmeg
• 1 small pinch sugar
• Optional: 1 small handful coriander, parsley, or chives

Steps

1. Wash the broccoli. Cut off the florets and set them aside.
2. Peel the lower part of the broccoli stem and cut the stem into small pieces.
3. Peel and dice the onion and potato.
4. Heat 1 tsp oil in a large pot over medium heat.
5. Add the bacon cubes and cook until crisp. Remove the bacon and set it aside.
6. Add 1 tbsp oil to the same pot.
7. Add onion, potato, and the chopped broccoli stem. Cook for 2-3 minutes, stirring often.
8. Pour in the milk and vegetable broth.
9. Bring the soup to a gentle simmer and cook for 20-25 minutes, until the potato and broccoli stem are soft.
10. Cut the broccoli florets into smaller pieces.
11. Add the florets to the soup about 10 minutes before the end of the cooking time.
12. Season with salt, pepper, nutmeg, and a small pinch of sugar.
13. Blend the soup until creamy.
14. If the soup is too thick, add a splash of water, milk, or broth.
15. Taste again and adjust with salt, pepper, and nutmeg.
16. Serve warm with the crispy bacon on top and optional herbs.