Creamy broccoli and bacon soup

Creamy broccoli and bacon soup

Ingredients

• 1 liter of broth (meat or vegetable, can be replaced with water)
• 2 tbsp. l. flour
• 250 ml cream (10% fat)
• 300 g corn (canned or fresh)
• 300 g broccoli (can be frozen)
• 3 potatoes
• 1 onion
• 100 g brisket (smoked, bacon possible)
• 0.5 tsp dry thyme
• salt and black pepper to taste

Directions

1. Cut the brisket into small pieces. Fry in a saucepan over low heat until golden brown, about 7-8 minutes (in vegetable oil).
2. While the brisket is fried, finely chop the onion. And add it to the brisket.
3. Cut the potatoes into small cubes. Divide the broccoli into inflorescences.
4. Add flour to the pan where the brisket is fried and fry, stirring occasionally, for about 30 seconds.
5. Pour in broth (or water) and put potatoes in a saucepan, bring to a boil. Salt to taste. Cook over low heat until the potatoes are half cooked, about 10 minutes.
6. Add broccoli, corn, thyme and cream to the soup. Cook broccoli and potatoes until tender, about 8-10 minutes.
7. Pour the soup into bowls and serve.