- 1 tbsp yellow mustard seeds
- 1 tbsp fennel seeds
A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…
- 150g chorizo, skin removed, cut into cubes
A coarsely textured, spiced pork sausage widely used in Spanish and Mexican cooking. It is made…
- 1 tbsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 1 onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 garlic cloves, chopped
- 1½ l chicken stock
- 2 heads of broccoli (approx 800g), cut into florets
Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…
- 150g gruyère, grated
Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…
- 3 tbsp double cream
Dry-fry the mustard and fennel seeds over a medium heat until the mustard seeds start to pop. Using a pestle and mortar, grind the seeds to a fine powder.
In a large saucepan, fry the chorizo (without any oil) for 4 mins over a medium heat until it releases its oils, then use a slotted spoon to transfer it to a plate and set aside.
Add the oil to the pan and tip in the onion and garlic. Cook for 10 mins until the onion is softened. Stir in the ground spice mix and fry for a further 1 min, stirring continuously, before adding the broccoli and chicken stock. Bring the liquid to the boil, then put a lid on the pan, turn the heat to low and leave the soup to simmer for 5 mins or until the broccoli is tender.
Blend the soup until completely smooth in a food processor, or with a stick blender, then stir in two-thirds of the gruyère and the cream. Season to taste. Spoon into bowls and top with the remaining cheese and the chorizo.