Lemony Broccoli & Bacon Soup

🥘 Ingredients

• black pepper
• broccoli
  1 lb
• carrot
  12 oz
• chicken stock concentrate
  6 unit
• crème fraîche
  1/2 c
• garlic powder
  2 tsp
• lemon
  1 unit
• oil
• pearl couscous
  1.5 c
• salt
• sausage
  8 oz
• scallions
  4 unit

🍳 Cookware

• large pot

1. 

   1

   Wash and dry all produce. Trim, peel, and halve carrot lengthwise; thinly slice crosswise into half-moons. Trim and thinly slice scallions , separating whites from greens.

   carrot: 12 oz, scallions: 4 unit
2. 

   2

   Remove sausage from casing if necessary; discard casing. Heat a drizzle of oil in a large pot over medium-high heat. Add sausage, carrots, and scallion whites; cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.

   sausage: 8 oz, oil
3. 

   3

   Add garlic powder to pot with sausage and veggies; cook, stirring constantly, until fragrant, ⏱️ 30 seconds . Stir in 3½ cups water (6½ cups for 4 servings), pearl couscous , and chicken stock concentrate , scraping up any browned bits from bottom of pot. Bring to a boil, then reduce heat to a low simmer. Cook until couscous is tender, 4-5 minutes. (You’ll add more to the pot in Step 5.)

   garlic powder: 2 tsp, pearl couscous: 1.5 c, chicken stock concentrate: 6 unit
4. 

   4

   Cut broccoli into bite-size pieces if necessary. Zest and quarter lemon .

   broccoli: 1 lb, lemon: 1 unit
5. 

   5

   Once soup has simmered 4-5 minutes, add broccoli. Cook, stirring occasionally, until tender, 2-3 minutes. Remove soup from heat; stir in crème fraîche , a squeeze of lemon juice (big squeeze for 4 servings), and as much lemon zest as you like. Taste and season with salt , black pepper , and more lemon juice if desired.

   crème fraîche: 1/2 c, salt, black pepper
6. 

   6

   Divide soup between bowls and sprinkle with scallion greens. Serve.