Author Notes
A delicious, velvety soup that good hot or cold... it has bacon on it! —Mas Appetit
Ingredients
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1
head of broccoli (florets separated)
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2
carrots (peeled & chopped)
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2 handfuls
spinach/arugula mix
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4
garlic cloves (peeled & smashed)
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1/2
yellow onion (sliced)
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2 teaspoons
roasted chicken bouillon
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4
slices of thick cut bacon (chopped & cooked till crispy)
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4 cups
water
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1 tablespoon
extra virgin olive oil
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1 splash
sherry vinegar
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crumbled goat cheese
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Koser salt
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fresh ground black pepper
Directions
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In a medium stock pot add water, broccoli, carrots, spinach/arugula mix, garlic, onions, bouillon and bring to a boil. Reduce heat to medium and let simmer for 10 minutes, or until contents are just cooked through.
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Pour everything from the pot into a blender and blend until the soup has achieved a smooth consistency.
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Move to a serving bowl, stir in olive oil, and season with salt and pepper to taste.
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Once ready to serve, ladle into a bowl and top with goat cheese cheese, bacon, and a dash of sherry vinegar.
I am a former music exec, turned food blogger/cook/culinary lifestyle photographer. My blog Mas Appetit is a hub for Pavlovian-worthy food photos, recipes, and other culinary lifestyle content.
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