Quick recipe finder Broccoli soup with mint cream and crisp pancetta
- ½ head broccoli, chopped
- 2 garlic cloves, crushed
- 400ml/14fl oz vegetable stock
- salt and freshly ground black pepper
- 2 tbsp chopped fresh mint
- 150ml/5fl oz double cream
- 2 slices pancetta
- 1 fresh mint sprig, to garnish
Place the broccoli, garlic and stock in a saucepan and bring to the boil. Reduce the heat and simmer for 5-6 minutes, then season, to taste, with salt and freshly ground black pepper.
Stir in the mint and double cream, then blend until smooth with a stick blender.
Fry the pancetta in a dry pan for 3-4 minutes, or until crisp, then drain on kitchen paper.
To serve, return the soup to the pan to warm through if necessary, then ladle into a bowl. Arrange the crisp pancetta on the top of the bowl of soup and garnish with the fresh mint.
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