Nitkos Broccoli Cream Soup

• 500 g broccoli
• 20 g celery (green sprigs)
• 100 g onions (baby spring onion)
• 1 tablespoon olive oil
• 20 g butter
• 2 garlic cloves
• 2 tablespoons semolina
• 10 g salt
• 2 g pepper
• 100 g heavy cream
• 15 g pancetta

1. Cut spring onions, garlic and broccoli and saute it on mixture of olive oil and butter for just 2-3 minutes.
2. Add water (1 liter+) salt, pepper and celery and cook 30 minutes or until broccoli become soft.
3. When it become soft use blender or stick blender to make a creamy soup.
4. Add semolina and cook for 10 more minutes.
5. In the meantime cut pancetta into very thin pieces and fry them until crunchy.
6. Put the pancetta onto a paper towel to soak fat.
7. When the soup is ready to serve add heavy cream.
8. Serve with croutons and pancetta sprinkled over croutons.

broccoli, celery, onions, olive oil, butter, garlic, semolina, salt, pepper, heavy cream, pancetta

Taken from www.food.com/recipe/nitko-rsquo-s-broccoli-cream-soup-478842 (may not work)