Broccoli Soup with Cuttlefish Noodles and Iberian Bacon

Broccoli Soup with Cuttlefish Noodles and Iberian Bacon


You have been invited to a party or potluck and you want to provide the perfect palate pleasing appetizer. This recipe for Broccoli Soup with Cuttlefish Noodles and Iberian Bacon combines the rich and delicious flavors that will melt in your mouth. These savory cakes are packed with flavor and make the perfect party appetizer. Be sure to pick these ingredients up the next time you go shopping so you can surprise your friends with your culinary skills.


1 bunch broccoli
1 leeks
1 green onions
1 cuttlefish (large)
iberico ham (finely chopped)
extra-virgin olive oil
3 drops oil (basil, optional)


1For the cuttlefish, use plastic wrap to roll cuttlefish and freeze for about 4 hours.
2With a sharp knife, cut cuttlefish into very thin strips and thoroughly pat dry.
3For the broccoli soup, coarsely chop broccoli, leek and green onion.
4Place vegetables in a pan and cover with water, then bring to a boil.
5Cook for about 30 minutes, and then drizzle with oil.
6Season with salt to taste. With an immersion blender, puree vegetables to desired consistency.
7Cook bacon in a pan until crispy and fat is rendered.
8Remove bacon and set aside.
9Fry cuttlefish in hot bacon fat.
10To serve, place broccoli soup in bowl, top with cuttlefish and garnish with bacon pieces.
11If desired, add a few drops of basil oil.
Discover more recipes from Kooking