- 3 heads of broccoli, cut into florets
- 3 cups of chicken stock
- Bacon lardons
- Salt to taste
- Set a salty pot of water to boil & blanch florets. After blanching the florets, discard water.
- Set 3 cups of chicken stock to boil with florets. Add bacon- whatever is in the fridge. When stocks comes to a boil, set it to a simmer for 20-30 minutes.
- Turn off flame & purée.
- Garnish with parmesan crisp, grated parmesan, or bacon.
Serves 4. 20 minutes active time, 60 minutes total time.