Broccoli soup with buttermilk and bacon

This is a smoky and robust soup, balanced out nicely with a generous addition of buttermilk at the end.

 

Ingredients
* 2 tsp olive oil
* 3 strips of bacon, diced
* 1 onion, diced
* 2 medium carrots, diced
* 2 stalks celery, diced
* 2 cloves garlic, minced or grated on a microplane
* 1 medium russet potato, peeled and diced
* 1/4 tsp smoked paprika
* 1 head broccoli, trimmed and cut into florets
* 4 cups chicken broth
* 1 bay leaf
* 4 sprigs thyme, tied together with cooking twine
* 1 cup buttermilk
* Salt and pepper

 

To make the soup

1. In a heavy-bottomed pan, heat the olive oil over medium heat. When the oil is hot and shimmering, add the bacon. Cook until the fat renders and the bacon just begins to crisp.

2. Add the onions and a few pinches of salt and pepper. Cook until the onion becomes translucent.

3. Add carrots and celery. Cook until they begin to soften.

4. Add garlic and smoked paprika. Cook until garlic loses its raw aroma, about 30 seconds.

5. Add chicken broth, bay leaf, and thyme. Taste and correct for salt and pepper. Bring to a boil and then simmer for 10 minutes.

6. Add potatoes and simmer for 10 minutes.

7. Add broccoli and simmer for 15 minutes, or until completely soft.

8. Remove bay leaf and thyme. Puree with an immersion blender or blender until smooth.

9. Stir in buttermilk and add salt and pepper as needed.

bon appetit