Broccoli, Pea And Bacon Soup With Haloumi Cheese - cooking recipe

Ingredients

1 tbsp vegetable or olive oil
7 slices bacon, finely chopped
1 None large yello onion, finely chopped
2 3/4 lbs broccoli, stems finely chopped, cut into florets
2 clove garlic, crushed
3 cubes chicken bouillon
8 1/2 cups boiling water
1 lb frozen peas
1/3 cup heavy cream
6 oz haloumi cheese, cut into 1/2-inch cubes
1/4 cup chopped chives

Preparation

In a large heavy-based saucepan, heat half the oil over moderate heat. Stir bacon 4 minutes or until browned. Transfer to paper towels; set aside.
Add onion and the broccoli stems to pan; stir 3 minutes or until just tender. Add garlic; stir 30 seconds or until fragrant. Stir in broccoli florets; cook 3 minutes or until heated.
Stir in crumbled bouillon cubes and boiling water. Bring to a boil. Reduce heat to low; simmer, uncovered, for 8 minutes or until broccoli is almost tender. Stir in peas; cook 3 minutes or until just tender.
Remove from heat. Cool slightly. Using a stick blender, puree soup until smooth. Place soup over low heat. Stir in cream and half the reserved bacon; cook 3 minutes or until heated. Season.
In a small skillet, heat remaining oil over moderate heat. Cook and turn haloumi for 30 seconds or until browned. Ladle soup into serving bowls. Serve topped with remaining reserved bacon, haloumi and chives.