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Author Notes: I like broccoli. I really do. But most of the time it either arrives as an overcooked/steamed afterthought or as that 70's standby, cream of broccoli/cauliflower/whathaveyou. Now I am as guilty as anybody to get tapping foot syndrome when faced with some fine disco tunes, but for my food I'd like to be a: in the here and now and b: I don't want it to look like baby food. Now, don't think I am hatin' on pureed soups. I love a good butternut squash soup, blended with some home made chicken stock, as much as the next man, but, you know, not all the time. —Andreas Düss
- 1 large red onion, diced finely
- A chunk of home cured bacon. About 200 g.
- 1 head of broccoli. Cut off flowers, freeze stalks for veggie stock making.
- A handful of good, firm potatoes, peeled, medium dice.
- A couple fo carrots. To taste, diced.
- Home made chicken or vegetable stock, enough to cover the vegetables and bacon.
- 1-2 bayleaf(s)
- Gently fry the onions and carrots in a little olive oil until they soften and take on a little colour.
- Add the bacon to the pot. Cover with your stock. Bring to a gentle simmer and let the bacon poach for about an hour.
- Remove the bacon. You should be able to pull it into fibers, if not either dice or poach for a little bit longer. Return to the pan.
- Add the potatoes and simmer for about 15 minutes or until nearly done.
- Add the broccoli flower and gently simmer until done. Serve with home made sourdough bread.