When the weather turns cool, whip up a batch of this mouth-watering veggie and bacon soup. It’s packed with flavour and features crunchy sourdough croutons.
Serves44
Cook time20 mins20 minutes
Prep time15 mins15 minutes
Ingredients
1/4 cup (60ml) extra virgin olive oil
1 leek, pale section only, thinly sliced
2 garlic cloves, crushed
1kg broccoli, cut into florets, stems finely chopped
4 cups (1L) chicken stock
250g sliced champagne ham
4 x 2cm-thick sourdough slices, cut into 2cm pieces
1 tbs rosemary leaves
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Method
Step 1
Heat 1 tbs oil in a large saucepan over medium heat. Add the leek and garlic and cook, stirring, for 5 mins or until the leek softens. Add the broccoli stems and half the florets, stock and 2 cups (500ml) water. Bring to the boil. Reduce heat to low and cook, uncovered, for 10 mins or until the broccoli is tender.
Step 2
Meanwhile, reserve 2 slices of ham. Chop the remaining ham. Cook the ham slices in a non-stick frying pan over high heat for 2-3 mins each side or until golden brown and crisp. Transfer to a plate.
Step 3
Combine the sourdough, remaining oil and rosemary in a bowl. Toss to combine. Add sourdough mixture to the pan and cook, tossing occasionally, for 5 mins or until golden and crisp.
Step 4
Use a stick blender to carefully blend the broccoli mixture until smooth. Add the chopped ham and remaining broccoli florets and cook for 5 mins or until florets are tender.
Step 5
Tear the ham slices into small pieces. Divide the soup among serving bowls and top with ham and sourdough mixture.
1kg broccoli, cut into florets, stems finely chopped
4 cups (1L) chicken stock
250g sliced champagne ham
4 x 2cm-thick sourdough slices, cut into 2cm pieces
1 tbs rosemary leaves
Description
When the weather turns cool, whip up a batch of this mouth-watering veggie and bacon soup. It’s packed with flavour and features crunchy sourdough croutons.
Method
Step 1
Heat 1 tbs oil in a large saucepan over medium heat. Add the leek and garlic and cook, stirring, for 5 mins or until the leek softens. Add the broccoli stems and half the florets, stock and 2 cups (500ml) water. Bring to the boil. Reduce heat to low and cook, uncovered, for 10 mins or until the broccoli is tender.
Step 2
Meanwhile, reserve 2 slices of ham. Chop the remaining ham. Cook the ham slices in a non-stick frying pan over high heat for 2-3 mins each side or until golden brown and crisp. Transfer to a plate.
Step 3
Combine the sourdough, remaining oil and rosemary in a bowl. Toss to combine. Add sourdough mixture to the pan and cook, tossing occasionally, for 5 mins or until golden and crisp.
Step 4
Use a stick blender to carefully blend the broccoli mixture until smooth. Add the chopped ham and remaining broccoli florets and cook for 5 mins or until florets are tender.
Step 5
Tear the ham slices into small pieces. Divide the soup among serving bowls and top with ham and sourdough mixture.
