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.
- 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
- 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
- 1Heat 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).
- 2Meanwhile, 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.
- 3Add 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.
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