Broccoli Soup with Pancetta Crisps – Recipe! Image 1
Gluten-Free, Live, Soups

Broccoli Soup with Pancetta Crisps – Recipe!

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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 a nice touch that give the soup a 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.

Ingredients

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

olive oil

(Serves 4)

To Prepare:

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.

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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.

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3.  Ladle the soup into bowls and top with Pancetta Crisps.  Enjoy!

Broccoli Soup with Pancetta Crisps – Recipe! Image 2

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