What better way to end the day, than with a bowl of soup. During the winter months, even in Los Angeles, we crave something that warms our bones – savory and satisfying, without feeling too heavy. Vegetable soups are the way to go because they thicken up naturally, without any added cream and have a hearty smooth texture, not to mention they are loaded with cold fighting vitamins.
Broccoli is a great vegetable for soup because it packs tons of flavor and cooks up quickly. In this recipe, I steam broccoli in chicken broth and puree until smooth. Then, I saute an onion with a pinch of red pepper flakes for a touch of heat and puree it with the veggies. The Pancetta Crisps are the icing on the cake with their snappy crunch and slightly salty flavor.
You can serve this soup with a toasty grilled cheese sandwich or crusty piece of rustic bread, but I think it is delicious all on its own. Either way you will really enjoy it.
1 large crown of broccoli, chopped
1 quart chicken broth, low sodium
1 small white onion, diced
pinch of red pepper flakes
1 teaspoon salt
1/4 teaspoon black pepper
2 ounces Pancetta, sliced thin
1. Preheat the oven to 350 degrees. In a stock pot, add the broccoli and chicken broth. Simmer on low for 20 minutes, or until the broccoli is fork tender. Pour the broccoli mixture into a blender and puree until smooth. I the same pot, add 1 tablespoon of olive oil and the onion and saute for 2 minutes. Add the red pepper flakes, salt and pepper to the onion and continue to saute for 3 minutes.
2. Add the sauteed onion to the broccoli puree and puree again until smooth. Place the Pancetta on a lined sheet pan and bake in the oven for 15 minutes. Remove from the oven.
3. Ladle the soup into bowls and top with Pancetta Crisps. Enjoy!