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.

By Emma Knowles
  • Serves 4
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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
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


  • 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.