11Ingredients
300Calories
40Minutes

Ingredients

  • 1 tablespoon vegetable oil
  • 7 slices bacon (finely chopped)
  • 1 onion (large yello, finely chopped)
  • 2 3/4 pounds broccoli stems (finely chopped, cut into florets)
  • 2 cloves garlic (crushed)
  • 3 cubes chicken bouillon
  • 8 1/2 cups boiling water
  • 1 pound frozen peas
  • 1/3 cup heavy cream
  • 6 ounces haloumi cheese (cut into 1/2-inch cubes)
  • 1/4 cup chives (chopped)

Directions

  1. In a large heavy-based saucepan, heat half the oil over moderate heat. Stir bacon 4 minutes or until browned. Transfer to paper towels; set aside.
  2. Add onion and the broccoli stems to pan; stir 3 minutes or until just tender. Add garlic; stir 30 seconds or until fragrant. Stir in broccoli florets; cook 3 minutes or until heated.
  3. Stir in crumbled bouillon cubes and boiling water. Bring to a boil. Reduce heat to low; simmer, uncovered, for 8 minutes or until broccoli is almost tender. Stir in peas; cook 3 minutes or until just tender.
  4. Remove from heat. Cool slightly. Using a stick blender, purée soup until smooth. Place soup over low heat. Stir in cream and half the reserved bacon; cook 3 minutes or until heated. Season.
  5. In a small skillet, heat remaining oil over moderate heat. Cook and turn haloumi for 30 seconds or until browned. Ladle soup into serving bowls. Serve topped with remaining reserved bacon, haloumi and chives.
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NutritionView more

300Calories
Sodium31%DV750mg
Fat35%DV23g
Protein18%DV9g
Carbs5%DV14g
Fiber16%DV4g

PER SERVING *

Calories300Calories from Fat210
% DAILY VALUE*
Total Fat23g35%
Saturated Fat9g45%
Trans Fat0g
Cholesterol45mg15%
Sodium750mg31%
Potassium240mg7%
Protein9g18%
Calories from Fat210
% DAILY VALUE*
Total Carbohydrate14g5%
Dietary Fiber4g16%
Sugars5g10%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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