Name: Broccoli, pea and bacon soup with haloumi
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Ingredients: 1 tablespoon vegetable or olive oil; 7 bacon rashers, rind removed, finely chopped; 1 large brown onion, finely chopped; 1.25 kilogram broccoli, stems finely chopped, cut into florets; 2 clove garlic, crushed; 3 large chicken stock cubes; 8 cup (2l) boiling water; 500 gram packet frozen peas; 1/3 cup cream; 180 gram haloumi, cut into 1cm cubes; 1/4 cup chopped chives

Broccoli, pea and bacon soup with haloumi

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Serves 6

Prep

15M

Cook

25M

Total

40M

Ingredients

1 tablespoon vegetable or olive oil

7 bacon rashers, rind removed, finely chopped

1 large brown onion, finely chopped

1.25 kilogram broccoli, stems finely chopped, cut into florets

2 clove garlic, crushed

3 large chicken stock cubes

8 cup (2l) boiling water

500 gram packet frozen peas

1/3 cup cream

180 gram haloumi, cut into 1cm cubes

1/4 cup chopped chives

Method

1.In a large heavy-based saucepan, heat half the oil over moderate heat. Stir bacon 4 minutes or until browned. Transfer to paper towels; set aside.

2.Add onion and the broccoli stems to pan; stir 3 minutes or until just tender. Add garlic; stir 30 seconds or until fragrant. Stir in broccoli florets; cook 3 minutes or until heated.

3.Stir in crumbled stock cubes and boiling water. Bring to the boil. Reduce heat to low; simmer, uncovered, for 8 minutes or until broccoli is almost tender. Stir in peas; cook 3 minutes or until just tender.

4.Remove from heat. Cool slightly. Using a stick mixer, blend soup until smooth. Place soup over low heat. Stir in cream and half the reserved bacon; cook 3 minutes or until heated. Season.

5.In a small frying pan, heat remaining oil over moderate heat. Cook and turn haloumi for 30 seconds or until browned. Ladle soup into serving bowls. Serve topped with remaining reserved bacon, haloumi and chives.

You can use cauliflower instead of broccoli.
Note

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