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Broccoli Soup with Crisp Rashers

1 lge. Onion
2 med Potatoes
30g (1 oz). butter
1 pt. Water
450g (1lb.) Broccoli
110g (4oz.) Streaky Rashers
Salt and Pepper

First cut the rashers into little dice and fry them in the butter until crisp,drain and reserve.

Peel the onion and potatoes and cut into dice.
Put these with the fat from the bacon into a saucepan, put on a gentle heat,cover, and leave to sweat for 30 mts. or so until soft.
(Stir from time to time.)
Put the water into the pan with the vegetables and bring to the boil.
Roughly chop the Broccoli.
When the water is boiling well add the broccoli to the pan.
Let it boil for five minutes until the Broccoli is tender.
Put the soup through a liquidiser, food processor or a sieve.
Taste the soup and season.
Serve very hot with the rashers sprinkled on top.



April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef