Slow Roasted Shoulder of Lamb
Slow Roasted Shoulder Of Lamb Stuffed With Moroccan Spiced Couscous
Dark Chocolate Roulade
Dark Chocolate Roulade With Orange Cream And Candied Orange
Slow-Roasted Pork Belly
Cider-Glazed Slow Roasted Pork Belly with Asian Noodle salad
Fruit mince pies-0037
Christmas fruit mince pies
Xmas cookie box-0137
Assorted festive cookie box
Xmas cookie box-0006
Chocolate cherry hazelnut biscotti
Gingerbread blondies-0077
White chocolate gingerbread blondies
IMG_0157
Homemade salted caramel sauce
Almond cookies-0003
Glazed almond cookies
Toasted marshmallow red velvet cupcakes-7174
Toasted marshmallow red velvet cupcakes
New and Improved Rusks
New and improved muesli rusks
AdobeStock_660838099
Tuna MAYU sarmie with quick pickled onions
Barbeque chicken wings with celery and ranch
Sticky BBQ chicken wings with MAYU ranch sauce
Hot Cross Mini Bundt Cakes
Hot cross mini bundt cakes
Homemade Magic Chocolate Shell Option 3
Magic chocolate shell for ice cream
Custard Tart
Vanilla custard tart
Crudite Platter
Crudite platter with sweet potato hummus
Cherry Vodka Martini
Cherry vodka martini
Cherry Mess
Cherry mess
Roast Cauliflower Salad with Dukkah
Cauliflower salad with Egyptian dukkah
Broccoli soup with crispy bacon & parmesan shavings

Broccoli soup with crispy bacon & parmesan shavings

Servings: 4

Ingredients

500g of broccoli, broken into pieces
A glug of NOMU Extra Virgin Olive Oil
1 onion, diced
3 tbsp NOMU Vegetable STOCK, stirred into 1½ litres of boiling water
3 medium potatoes, peeled and chopped
8 slices of streaky bacon
NOMU Sea Salt and Black Pepper
Parmesan shavings, to serve

Directions

Place a large pot filled with water over a high heat and cover with the lid. Whilst waiting for the water to boil, fill a large bowl with cold water and a handful of ice cubes. Once the water is boiling, add the broccoli and blanch for 3 minutes. Drain the broccoli in a colander and immediately place into the iced water for 30 seconds to stop it from cooking further. Remove and strain again before setting aside.

In a large saucepan over a medium heat, add a glug of Olive Oil and sauté the onions until soft and translucent. Add the prepared Vegetable STOCK and potatoes and cook for 5 minutes. Lower the heat and simmer for 20 minutes or until the potatoes are soft.

In the meantime, place a frying pan over a medium heat. Fry the bacon until nice and crispy, then remove and place onto kitchen towel to absorb the excess fat. Once cool, roughly chop into pieces and set aside.

Add the blanched broccoli to the cooked potato soup base and then just cook it for a minute to heat through. Remove the soup from the heat and using a stick blender, blend the soup until smooth. Season with Sea Salt and Black Pepper to taste.

Garnish with the crispy bacon and shavings of parmesan before serving.

Cook’s notes: If you would prefer a richer soup, heat through 250ml of cream just before blending it.
Roasted broccoli makes for a delicious garnish – simply break florets and place on a baking tray, season with a grinding of NOMU One for All and drizzle with Olive Oil. Place under a hot grill for 8 minutes or until they are golden and crispy but not overcooked.

Ingredients

500g of broccoli, broken into pieces
A glug of NOMU Extra Virgin Olive Oil
1 onion, diced
3 tbsp NOMU Vegetable STOCK, stirred into 1½ litres of boiling water
3 medium potatoes, peeled and chopped
8 slices of streaky bacon
NOMU Sea Salt and Black Pepper
Parmesan shavings, to serve

Directions

Place a large pot filled with water over a high heat and cover with the lid. Whilst waiting for the water to boil, fill a large bowl with cold water and a handful of ice cubes. Once the water is boiling, add the broccoli and blanch for 3 minutes. Drain the broccoli in a colander and immediately place into the iced water for 30 seconds to stop it from cooking further. Remove and strain again before setting aside.

In a large saucepan over a medium heat, add a glug of Olive Oil and sauté the onions until soft and translucent. Add the prepared Vegetable STOCK and potatoes and cook for 5 minutes. Lower the heat and simmer for 20 minutes or until the potatoes are soft.

In the meantime, place a frying pan over a medium heat. Fry the bacon until nice and crispy, then remove and place onto kitchen towel to absorb the excess fat. Once cool, roughly chop into pieces and set aside.

Add the blanched broccoli to the cooked potato soup base and then just cook it for a minute to heat through. Remove the soup from the heat and using a stick blender, blend the soup until smooth. Season with Sea Salt and Black Pepper to taste.

Garnish with the crispy bacon and shavings of parmesan before serving.

Cook’s notes: If you would prefer a richer soup, heat through 250ml of cream just before blending it.
Roasted broccoli makes for a delicious garnish – simply break florets and place on a baking tray, season with a grinding of NOMU One for All and drizzle with Olive Oil. Place under a hot grill for 8 minutes or until they are golden and crispy but not overcooked.

You may also like

/5

Tried it? Tell us about it

Browse by category

Newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

There are no reviews yet. Be the first one to write one.

Menu

Join our weekly newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

Index

Top Tips

Chat with us

Safe and secure shopping

Frequently Asked Questions

Deliveries & Collections

NOMU Ethereyum