What better way to end the day, than with a bowl of soup. During the fall and 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 smooth texture, not to mention they are loaded with cold fighting vitamins.
Broccoli is one of my favorite vegetables and it’s packed with tons of natural earthy 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 along with the broccoli. The Pancetta Crisps are a nice touch that give the soup a salty crunch, before you delve into the green abyss.
You can serve this soup with a toasty grilled cheese sandwich or crusty piece of rustic bread. It also packs up nicely in a thermos to take to work or school.
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 oven to 350 degrees. In a stock pot, add broccoli and chicken broth. Simmer on low for 20 minutes, or until broccoli is fork tender. Pour broccoli mixture into a blender and puree until smooth. In the same pot, add 1 tablespoon of olive oil and onion and saute for 2 minutes. Add red pepper flakes, salt and pepper to onion and continue to saute for 3 minutes.
2. Add sauteed onion to broccoli puree and blend until smooth. Place pancetta slices on a lined baking sheet and bake in oven for 15 minutes, remove and let cool.
3. Ladle soup into bowls and top with Pancetta Crisps. Enjoy!