Broccoli soup with seeded pancetta pastry twists

A simple steaming winter soup, comforting and rustic, enhanced by delicious pastry twists.

INGREDIENTS FOR 4

BROCCOLI SOUP

1 KG BROCCOLI

100 ML FRESH CREAM

VEGETABLE STOCK

SALT

PEPPER

GRATED PARMIGIANO

EXTRA VIRGIN OLIVE OIL

PANCETTA PASTRIES

1 RECTANGULAR PUFF PASTRY SHEET

8 THIN PANCETTA SLICES

MILK AS NEEDED

WHITE AND BLACK SESAME, POPPY AND LINSEEDS

I separate broccoli florets and remove tough stalk parts.

I steam to concentrate flavour.

I blend cooked broccoli with hot vegetable stock.

I gradually add stock for thick soup to taste, then blend in cream.

I add salt and pepper.

I blend in oil, transfer to a pot and simmer about ten minutes.

I unroll pastry and cover half with pancetta.

I fold in half and seal.

I cut 8 strips.

I twist, space on parchment, brush milk and add seeds.

I bake at 200°C for 15 minutes until coloured.

I serve hot soup in earthenware bowls with Parmigiano, oil and pepper, alongside twists.