Broccoli Soup + Goat Cheese + Lardon

By • August 13, 2016 0 Comments

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Author Notes: A delicious, velvety soup that good hot or cold... it has bacon on it!Mas Appetit


Serves 4 - 6

  • 1 head of broccoli (florets separated)
  • 2 carrots (peeled & chopped)
  • 2 handfuls spinach/arugula mix
  • 4 garlic cloves (peeled & smashed)
  • 1/2 yellow onion (sliced)
  • 2 teaspoons roasted chicken bouillon
  • 4 slices of thick cut bacon (chopped & cooked till crispy)
  • 4 cups water
  • 1 tablespoon extra virgin olive oil
  • 1 splash sherry vinegar
  • crumbled goat cheese
  • Koser salt
  • fresh ground black pepper
  1. 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.
  2. Pour everything from the pot into a blender and blend until the soup has achieved a smooth consistency.
  3. Move to a serving bowl, stir in olive oil, and season with salt and pepper to taste.
  4. Once ready to serve, ladle into a bowl and top with goat cheese cheese, bacon, and a dash of sherry vinegar.

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