Ham and broccoli soup
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.
- 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
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.
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.
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.
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.
Tear the ham slices into small pieces. Divide the soup among serving bowls and top with ham and sourdough mixture.