Broccoli soup with mint cream and crisp pancetta Recipe

Broccoli soup with mint cream and crisp pancetta Recipe

  • ½ head broccoli, chopped
  • 2 garlic cloves, crushed
  • 400ml/14fl oz vegetable stock
  • salt and freshly ground black pepper
  • 2 tbsp chopped fresh mint
  • 150ml/5fl oz double cream
  • 2 slices pancetta
  • 1 fresh mint sprig, to garnish
  1. Place the broccoli, garlic and stock in a saucepan and bring to the boil. Reduce the heat and simmer for 5-6 minutes, then season, to taste, with salt and freshly ground black pepper.
  2. Stir in the mint and double cream, then blend until smooth with a stick blender.
  3. Fry the pancetta in a dry pan for 3-4 minutes, or until crisp, then drain on kitchen paper.
  4. To serve, return the soup to the pan to warm through if necessary, then ladle into a bowl. Arrange the crisp pancetta on the top of the bowl of soup and garnish with the fresh mint.
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