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Nutrition: per serving

  • kcal392
  • fat28g
  • saturates14g
  • carbs7g
  • sugars4g
  • fibre6g
  • protein26g
  • salt2g
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Method

  • step 1

    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.

  • step 2

    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.

  • step 3

    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.

  • step 4

    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.

Recipe from Good Food magazine, November 2016

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Comments, questions and tips (6)

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Overall rating

A star rating of 4 out of 5.5 ratings

Karen Bailey

can you use mustard instead of the seeds?

Karen Bailey

sorry can you use half fat creme fraiche instead of double cream?

octeotride

A star rating of 5 out of 5.

After reading others comments, I only used a litre of stock, added a potato, and used thhe broccoli stems as well as florets. It was delicious!

mercuryzelda avatar

mercuryzelda

A star rating of 2 out of 5.

The flavour of this is good, but it's far too thin when made with the quantities given. I had to add 4 tbsp of cornflour to the soup to make it even a little thick. I don't think I'll be making this again.

Madds88

Hi can you re heat and eat the next day?

sianeist

can you freeze this soup?

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