Name: Broccoli soup with crème fraîche and hazelnuts
Yield: 4
Ingredients: 30 gm butter, coarsely chopped; 1 tbsp olive oil; 1 leek, coarsely chopped; 1 garlic clove, finely chopped; 1 large floury potato (200 gm), such as sebago, grated; Finely grated rind and juice of 1 lemon; 500 ml (2 cups) vegetable or chicken stock; 250 gm broccoli (1 small head), chopped; 1½ cups (firmly packed) English spinach; To serve: crème fraîche; Hazelnut-garlic butter; 40 gm butter, coarsely chopped; 30 gm roasted hazelnuts, coarsely chopped; ½ small garlic clove, finely chopped; Finely grated rind and juice of ½ lemon

This bright-green soup is great to have on stand-by in the freezer for those nights when you just don’t feel like cooking, so make a double batch and feel suitably well-prepared.

Ingredients

30 gm butter, coarsely chopped

1 tbsp olive oil

1 leek, coarsely chopped

1 garlic clove, finely chopped

1 large floury potato (200 gm), such as sebago, grated

Finely grated rind and juice of 1 lemon

500 ml (2 cups) vegetable or chicken stock

250 gm broccoli (1 small head), chopped

1½ cups (firmly packed) English spinach

To serve: crème fraîche

Hazelnut-garlic butter

40 gm butter, coarsely chopped

30 gm roasted hazelnuts, coarsely chopped

½ small garlic clove, finely chopped

Finely grated rind and juice of ½ lemon

Method

1.Heat butter and oil in a saucepan over medium-high heat until butter foams, add leek and garlic and sauté until tender (3-4 minutes). Stir in potato and rind, then add stock and 250ml water, season to taste, bring to the boil and cook covered until mixture thickens (2-3 minutes). Add broccoli and simmer until tender (4-5 minutes).

2.Meanwhile, for hazelnut-garlic butter, heat butter in a small saucepan over medium-high heat until foaming, add hazelnuts, garlic and rind and cook until fragrant (1-2 minutes). Remove from heat, season to taste and stir in lemon juice.

3.Add spinach to soup mixture, remove from heat, blend with a hand-held blender and season to taste with lemon juice, salt and pepper. Serve topped with a dollop of crème fraîche and warm hazelnut-garlic butter.

Styling by Emma Knowles

Styling by Jerrie-Joy Redman-Lloyd