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|
|Calories from Fat: 148 (65%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 229
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