Preparation time is 15minutes
Cook time is 20minutes
Total time is 35minutes
Serve is for 4 people
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 1/4 cup thickened cream
- 1 brown onion, chopped
- 3 bunch broccolini
- 2 white potatoes, chopped
- 1tablespoons thyme leaves
- 1L chicken stock
- 200grams speck, skin removed, finely chopped
- 3 slices sourdough bread, roughly torn
- 120grams baby spinach leaves
- 1/4 cup olive oil
- 2 garlic cloves, crushed
Method
Step 1 of 5
Cut stems and florets of 2 bunches broccolini into 2cm pieces. Cut stems of remaining bunch in half lengthways and reserve.
Step 2 of 5
Heat 2 tbs oil in a large saucepan over medium heat. Add onion and half the speck and cook for 3 minutes or until onion starts to soften. Add garlic and cook for a further 2 minutes or until onion has softened. Season with salt and pepper.
Step 3 of 5
Add potato, half the thyme, stock and 2 cups water. Season. Bring to the boil, reduce heat to low, then simmer for 10 minutes or until potato is tender. Add chopped broccolini and cook for a further 5 minutes or until broccolini is bright green and tender. Add spinach and cream, stirring until spinach wilts. Process with a stick blender until smooth.
Step 4 of 5
Meanwhile, heat remaining oil in a frying pan over medium heat. Cook bread, remaining thyme, reserved broccolini and remaining speck for 5 minutes or until breadcrumbs are golden and crisp.
Step 5 of 5
Divide soup among bowls and serve topped with crumb mixture.
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