Advertisement
Home Fast Recipes

Broccoli soup with crème fraîche and hazelnuts

A quick weeknight dinner can still feel special: enter the hazelnut-garlic butter drizzled on top of this soup.
Broccoli soup with crème fraîche and hazelnutsBen Dearnley

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

Hazelnut-garlic butter

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.

Related stories


Advertisement
Advertisement