Broccoli, Gruyère and chorizo soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 2 heads of broccoli
- 1.5 litres of chicken stock
- 1 onion, chopped
- 2 cloves of garlic, coarsely chopped
- 1 heaped tbsp mustard seeds
- 1.5 heaped tbsp fennel seeds
- 150g cooking chorizo, cubed
- 150g Gruyère, grated
- 1 tbsp rapeseed/sunflower oil
- a few tbsp of light cream
Method
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.
