Broccoli, Peas, Bacon and Cheese Soup

Ingredients (Serves 2)

• Extra Virgin Olive Oil
• 2 rashers streaky bacon, chopped or bacon lardons
• ½ medium onion, finely chopped
• 1 clove garlic, minced (or ½ teaspoon garlic granules)
• ½ medium head of broccoli, roughly chopped (include stalks)
• ½ cup frozen peas
• 375 millilitres hot water (add more later if its too thick)
• 1 stock cube (vegetable or chicken)
• ½ cup grated cheddar cheese (about 50 grams)
• ¼ cup single cream or milk (optional for creamier texture)
• Sea salt and black pepper, to taste

Equipment

• HexClad 1.8 L Pot (ideal size for 2 portions)
• 9 cm Paring Knife or 13 cm Utility Knife (for prep)
• Hand blender or small jug blender

Method

1. Cook the bacon:
   Heat the HexClad 1.8 L Pot on medium heat (6–7). Add the olive oil and chopped bacon. Fry until golden and crisp (about 5 minutes). Remove a few bits for garnish if you like.
2. Add aromatics:
   Stir in the onion and cook for 3–4 minutes until soft. Add garlic and cook another minute.
3. Add veg:
   Tip in the chopped broccoli and peas. Stir to coat in the bacon and onion mix.
4. Make your stock:
   Dissolve 1 stock cube in 375 millilitres boiling water, then pour into the pot. Bring to a gentle boil, then lower to medium-low heat (4–5) and simmer for 10–12 minutes, until broccoli is tender.
5. Blend:
   Blend the soup until smooth (or partially, if you like a bit of texture).
6. Add cheese and cream:
   Return to low heat and stir in the cheese until melted. Add cream or milk if desired, then season to taste with salt and pepper.
7. Serve:
   Pour into bowls and garnish with crispy bacon bits, extra cheese, and a drizzle of Basil Infused Rapeseed Oil.