A Soup of Broccoli and Bacon

1. 1

   Peel the onion, chop it coarsely, and soften it in the butter in a deep pan.

2. 2

   I never let it color, preferring to keep it pale and translucent.

3. 3

   Stir in half the bacon, snipped into short lengths (keep 6 short pieces for later), then the potatoes, scrubbed and cut into small pieces.

4. 4

   Let the ingredients marry with as little color as possible, then pour in the stock and bring to a boil, adding salt and pepper as you go.

5. 5

   Decrease the heat so that the mixture simmers gently for 15 to 20 minutes or so, until the potatoes collapse against slight pressure from the back of a spoon.

6. 6

   Introduce the greens, trimmed of any exceptionally tough stems, and simmer for 10 minutes.

7. 7

   The greens should still live up to their name.

8. 8

   Pour in the milk, simmer briefly, then process the mixture in a blender until smooth, checking the seasoning as you do so.

9. 9

   Broil the remaining bacon until crisp, then serve the soup in warm bowls, each with a piece of crisp bacon on its surface.

No additional tips available.