Broccoli soup with mint cream and crisp pancetta

Prep time less than 30 mins

Cook time less than 30 mins

Serves 1

From Ready Steady Cook

Method

Place the broccoli, garlic and stock in a saucepan and bring to the boil. Reduce the heat and simmer for 5-6 minutes, then season, to taste, with salt and freshly ground black pepper.
Stir in the mint and double cream, then blend until smooth with a stick blender.
Fry the pancetta in a dry pan for 3-4 minutes, or until crisp, then drain on kitchen paper.
To serve, return the soup to the pan to warm through if necessary, then ladle into a bowl. Arrange the crisp pancetta on the top of the bowl of soup and garnish with the fresh mint.

Â½ head broccoli, chopped

2 garlic cloves, crushed

1 fresh mint sprig, to garnish

2 tbsp chopped fresh mint

salt and freshly ground black pepper

400ml/14fl oz vegetable stock

150ml/5fl oz double cream

2 slices pancetta

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