Nitko’s Broccoli Cream Soup

On wings of great success with Kohlrabi soup I decided to try some other vegetables. Next was broccoli.

• Ready In: 50 mins
• Serves: 4
• Yields: 4 portions

Ingredients

• 500  g broccoli
• 20  g celery (green sprigs)
• 100  g onions (baby spring onion)
• 1  tablespoon olive oil
• 20  g butter
• 2  garlic cloves
• 2  tablespoons semolina
• 10  g salt
• 2  g pepper
• 100  g heavy cream
• 15  g pancetta

Directions

1. Cut spring onions, garlic and broccoli and sauté it on mixture of olive oil and butter for just 2-3 minutes.
2. Add water (1 liter+) salt, pepper and celery and cook 30 minutes or until broccoli become soft.
3. When it become soft use blender or stick blender to make a creamy soup. Add semolina and cook for 10 more minutes.
4. In the meantime cut pancetta into very thin pieces and fry them until crunchy. Put the pancetta onto a paper towel to soak fat.
5. When the soup is ready to serve add heavy cream. Serve with croutons and pancetta sprinkled over croutons.