Poached chicken & pancetta pie with spring onion colcannon
For an alternative Sunday lunch, try cooking this hearty poached chicken and pancetta pie pie topped with a buttery spring onion colcannon mash
Purple sprouting broccoli, buttermilk & blue cheese soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp olive oilplus extra for drizzling
- 1 onionroughly chopped
- 1 celery stickroughly chopped
- 1 large potato(about 300g), cut into 2cm cubes
- 250g purple sprouting broccoli(stalks, florets and leaves), roughly chopped
- 1.1 litres vegetable or chicken stock
- 100ml buttermilk
- 100g blue cheesecrumbled
- 3 tbsp double cream
- ½ lemonjuiced
- 30g mixed seeds
- ½ small bunch of chivesfinely sliced
Nutrition: Per serving
- kcal427
- fat31g
- saturates15g
- carbs20g
- sugars7g
- fibre6ghigh
- protein13g
- salt1.3g
Method
step 1
Heat the oil in a flameproof casserole or saucepan over a medium heat and fry the onion and celery with a pinch of salt for 10 mins until beginning to soften. Add the potatoes, broccoli and stock, and bring to a simmer. Cover and cook for 20-25 mins, or until the thick broccoli stalks are tender enough to pierce with a cutlery knife. Remove from the heat and add half the buttermilk and 80g of the blue cheese. Blitz everything together using a hand blender until smooth. Season to taste, then stir in the cream, remaining buttermilk and the lemon juice.
step 2
Ladle the soup into the bowls and top with the rest of the cheese, the seeds, chives and a drizzle of olive oil, then serve.
