I'm afraid it is once again a "sommer gooi" recipe. I make a habit of this I know.
2 bunches broccoli (about 6 or so heads depending on size, this time I used 8 as they were small)
One pack lardons.....or I'd poss. use a small pack bacon, normal stuff, cut small dice with kitchen scissors.
2 medium onions
Chicken stock (preferably home-made) (I use cubes when I dont have home-made)
Cream
Parmesan rinds, Swiss Cheese etc
Brown/defat the lardons, remember they are quite salty.
Wash / Chop off the broccoli heads.
Strip the stalks, chop and add to the browning lardon.
Slice and add the onions.
After a bit add the heads.
When all nicely softened and glistening add the stock...for me this time 2 cubes of Knorr and water to cover almost 3/4 of the way up my pressure cooker.
Cook back until about a 1/3 has evaporated...more or less....
Whizz it all up.
Add any cheese rinds you have in the freezer and cook back some more till thickening well.
Stir in some cream, depending on how thick the soup now is. (I used almost a 1/2 a box whipping cream, damn stuff came out in a glop!)
Stir in some grated parmesan/Swiss cheese/Emanthal or whatever tasty cheese you have grated. (I used about 3/4 of a hunk of Grandano Panado)
Of course, now you must taste and add salt and fresh black papper if you so desire.
Serve with toasted baguette .... slice hunks in half and toast lightly under grill.
At the table let everyone rub a garlic clove onto their piece of bread, dribble some EVOO over and EAT it all up smileys/smile.gif....
Yummeeeea.
2 bunches broccoli (about 6 or so heads depending on size, this time I used 8 as they were small)
One pack lardons.....or I'd poss. use a small pack bacon, normal stuff, cut small dice with kitchen scissors.
2 medium onions
Chicken stock (preferably home-made) (I use cubes when I dont have home-made)
Cream
Parmesan rinds, Swiss Cheese etc
Brown/defat the lardons, remember they are quite salty.
Wash / Chop off the broccoli heads.
Strip the stalks, chop and add to the browning lardon.
Slice and add the onions.
After a bit add the heads.
When all nicely softened and glistening add the stock...for me this time 2 cubes of Knorr and water to cover almost 3/4 of the way up my pressure cooker.
Cook back until about a 1/3 has evaporated...more or less....
Whizz it all up.
Add any cheese rinds you have in the freezer and cook back some more till thickening well.
Stir in some cream, depending on how thick the soup now is. (I used almost a 1/2 a box whipping cream, damn stuff came out in a glop!)
Stir in some grated parmesan/Swiss cheese/Emanthal or whatever tasty cheese you have grated. (I used about 3/4 of a hunk of Grandano Panado)
Of course, now you must taste and add salt and fresh black papper if you so desire.
Serve with toasted baguette .... slice hunks in half and toast lightly under grill.
At the table let everyone rub a garlic clove onto their piece of bread, dribble some EVOO over and EAT it all up smileys/smile.gif....
Yummeeeea.