Updated: Oct 23, 2021
I'm getting my green on for St. Patrick's Day today. It was roughly this time last year that Ireland went into it's first lock-down due to Covid-19. Who would have foreseen what was to come? Unfortunately, we are still not able to celebrate in true Irish fashion in most places around the world but good times are ahead. Wishing you the luck of the Irish for today and everyday.
I borrowed (stole) this recipe from my brother who is becoming an excellent cook. It's gloriously good and has such a vibrant green colour. It's rich, so if you are making it as a starter, a little goes a long way.
1 head of broccoli. Remove the little heads and chop them roughly. Finely chop the stalk. Some of the end might be a bit woody, discard that.
Bunch of broccolini. Same as above.
500g/bag of frozen peas
1 large onion, roughly diced
2 cloves garlic, minced
4 slices pancetta
200ml pouring cream
1 1/2l vegetable stock
Salt & pepper
2 tbsp. olive oil
60g goat's cheese (I highly recommend, Meredith's Dairy Goat's Cheese, so deliciously creamy)
Heat a large saucepan. Add the oil. Sauté the onions until turning translucent. Add the broccoli and broccolini. Sweat on a low heat for 10 minutes until starting to soften.
Add the garlic and fry for a minute or two.
Add the peas and cook until thawed.
Add the stock. Taste for seasoning and season with sat and pepper if required.
Turn the heat up and bring to the boil and then reduce to a simmer. Simmer for 30 minutes.
While the soup is simmering; grill the pancetta until crispy. Chop and set aside.
Using a stick blender, blitz the soup until you have your desired consistency.
Gently pour in the cream, little by little, stirring as you go so it doesn't split.
Check again for seasoning and adjust if required.
Serve with some of the crumbled goat's cheese and some of the crispy pancetta.