Bacon and Broccoli Soup


Bacon and Broccoli Soup
(Serves 4)

Today Chef Niemand shares a recipe for a hearty bacon and broccoli soup. We also added a recipe for the chicken stock you will need.

5ooml chicken stock
300g     broccoli, frozen or fresh
150g bacon, diced
1 medium potato, peeled anddiced
1 medium onion, chopped
  Salt and pepper


  1. Sweat the onion in a medium sizeheavy bottom pan. Remove the onion from the pan and cook the bacon in the same pan until crisp.
  2. Add the potato, broccoli, onion andchicken stock.
  3. Cook until potato and broccoli are soft.
  4. Blend all the ingredients together witha stick blender until smooth.
  5. Season to taste and serve hot withgood quality bread.

Chicken Stock
(Makes about 2.5 litres of stock)

1.8kg chicken bones, including necks, trimmed of fat
5.6litres       cold water
300g mixed, diced vegetables (onion, carrot and celery)
3 sprigs fresh rosemary
3 sprigs fresh thyme
3 sprigs fresh parsley


  1. Wash the bones under cold running water. Place in half of the cold water (2.8 litres) in a heavy based pot and bring to a simmer.
  2. Strain the water and rinse the bones again. Place the bones in the remaining cold water and add the vegetables.
  3. Bring to a slow simmer constantly skimming fat and scum. Simmer for around 4-6 hours. Add the herbs at the end of the cooking process.
  4. Strain the stock through a fine sieve and use immediately, or cool in an ice-water bath and refrigerate until needed.