- STEP 1
Dry-roast the mustard and fennel seeds over medium heat until the mustard seeds start to pop. Using a mortar and pestle, grind to a fine powder.
- STEP 2
In a medium to large saucepan, fry the cubed chorizo (without using any additional oi/butter) for 4 minutes over medium heat until coloured and releasing their wonderfully fragrant oil.
- STEP 3
Add the tbsp of oil, give it a moment to heat up and add the onion and garlic. Sauté for 3 minutes until just starting to brown.
- STEP 4
Add mustard/fennel powder, mix well and fry for another minute (stirring continuously).
- STEP 5
Add broccoli and chicken stock. Up the heat and bring to a boil.
- STEP 6
Pop a lid on, turn down the heat to low and let simmer for 20 minutes.
- STEP 7
Blend the soup well using a handheld mixer/blender before adding the Gruyère, cream and chorizo. Stir well.