I have to admit that this soup was strictly inspired by the bowl. My husband thinks it is an ugly bowl; however, I’m on the side of it is so ugly that it’s cute! By the way, the soup is amazing ~ no cream needed here. The parsnip gives it a full-bodied smooth texture.
- 12 ounces nitrate-free bacon, uncooked and roughly diced
- 6 ounces nitrate-free bacon, cooked and crumbled (set aside)
- 1 medium onion, roughly chopped
- 1 large parsnip, peeled and diced
- 1 large carrot, peeled and diced
- 2 celery stalks, chopped
- 3-4 garlic cloves, peeled and quartered
- 6 cups broth of choice
- 1.5 pounds fresh broccoli, chopped
- 1 teaspoon freshly ground pepper
- 1 teaspoon sea salt (and maybe more to taste)
- In a heavy-bottomed pot, cook bacon on medium heat. While this is cooking, cut the onion and add to pot. Stir a few times. Cut parsnip, add to pot and stir. Do this with the carrot, garlic and celery as well. Let this mixture cook for about ten minutes.
- Add the broth. Stir. Add the broccoli, salt and pepper. Bring to a boil. Reduce and simmer covered for 30 minutes.
- Using an immersion blender, blend soup until smooth. If you do not have an immersion blender, transfer soup in batches to a standing blender and process until smooth. Taste to see if any additional salt is needed.
- Serve in bowls. Add cooked bacon for garnish.