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
large red onion, diced finely
chunk of home cured bacon. About 200 g.
head of broccoli. Cut off flowers, freeze stalks for veggie stock making.
handful of good, firm potatoes, peeled, medium dice.
couple fo carrots. To taste, diced.
Home made chicken or vegetable stock, enough to cover the vegetables and bacon.
In This Recipe
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.