Broccoli Soup with Bacon

Don’t skip the mint in this recipe!  It’s a delightful twist. I sometimes add a bit of cream or milk as well after the soup is puréed.


2 yellow onions or the leeks from your box
6 slices pancetta or unsmoked bacon, finely diced (optional)
1 lb. potatoes, cubed
6 cups chicken or veggie broth
Broccoli from your box (approximately 1 lb.), roughly chopped
Salt & Pepper
2 tablespoons thinly sliced mint


In a small pan, cook the onion and bacon together over low heat until the onion is translucent and fragrant, about 7 minutes.  Set aside

In a soup pot with a lid, bring the broth to a boil.  Add the cubed potatoes and lower the heat and simmer for about 10 minutes.  Add the broccoli, and simmer for 10  minutes more.  Remove from heat and using an immersion or regular blender, purée the soup until smooth.  Add salt and pepper to taste.   

Ladle the soup into bowls and sprinkle a spoonful or two of the bacon-onion mixture over each serving.  Top with mint and serve!

Recipe from Luisa Weiss at The Wednesday Chef