Broccoli Soup With Cuttlefish Noodles And Iberian Bacon

1. 1

   For the cuttlefish, use plastic wrap to roll cuttlefish and freeze for about 4 hours.

2. 2

   With a sharp knife, cut cuttlefish into very thin strips and thoroughly pat dry.

3. 3

   For the broccoli soup, coarsely chop broccoli, leek and green onion.

4. 4

   Place vegetables in a pan and cover with water, then bring to a boil.

5. 5

   Cook for about 30 minutes, and then drizzle with oil.

6. 6

   Season with salt to taste. With an immersion blender, puree vegetables to desired consistency.

7. 7

   Cook bacon in a pan until crispy and fat is rendered.

8. 8

   Remove bacon and set aside.

9. 9

   Fry cuttlefish in hot bacon fat.

10. 10

    To serve, place broccoli soup in bowl, top with cuttlefish and garnish with bacon pieces.

11. 11

    If desired, add a few drops of basil oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.