Comforting, gluten-free, and oh-so-delicious. This rustic soup is very easy to make. Try making it at home!
3 tablespoons butter
½ cup onion, chopped
2 garlic cloves, minced
2 lb fresh broccoli, cut into pieces (florets and steam)
3 cups low-sodium chicken broth
Coarse sea salt
Freshly ground pepper
1 tbsp fermented black garlic (finely minced)
½ cup pancetta, diced
¼ cup yellow onion, chopped
¼ cup red bell pepper, chopped
Melt butter in large pot over medium-high heat. Add onions and garlic and sauté for about 5 minutes, until onions are soft and translucent. Add broccoli, season with a little salt and pepper. Stir with wooden spoon and cook for 1 minute. Add chicken broth and simmer, uncovered, until broccoli is tender, about 12-14 minutes.
Reduce heat to low. Using an immersion blender, puree the soup. Taste and adjust seasoning, if necessary. Cover with lid and keep warm until serving.
Render the fat from the pancetta and cook until it crisps. Add the onion and pepper; season with salt and pepper. Cook until onion is soft and translucent.
Serve soup in a bowl and top with sofrito and minced fermented garlic.