On wings of great success with Kohlrabi soup I decided to try some other vegetables. Next was broccoli.
Cut spring onions, garlic and broccoli and sauté it on mixture of olive oil and butter for just 2-3 minutes. Add water (1 liter+) salt, pepper and celery and cook 30 minutes or until broccoli become soft. When it become soft use blender or stick blender to make a creamy soup. Add semolina and cook for 10 more minutes. In the meantime cut pancetta into very thin pieces and fry them until crunchy. Put the pancetta onto a paper towel to soak fat. When the soup is ready to serve add heavy cream. Serve with croutons and pancetta sprinkled over croutons.
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Serving Size: 1 Serving (200g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 229 | ||
Calories from Fat: 148 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.5g | 22 % | |
Saturated Fat 9.1g | 45 % | |
Monounsaturated Fat 5.1g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 47.6mg | 15 % | |
Sodium 119.8mg | 4 % | |
Potassium 542.7mg | 14 % | |
Total Carbohydrate 17.6g | 5 % | |
Dietary Fiber 4.7g | 19 % | |
Sugars, other 12.9g | ||
Protein 6.2g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 229
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