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.
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!