Autumn blues? Time for Broccoli, Gruyère & Chorizo Soup! (BBC Good Food feature! Yay!)

Recipe here!

The Chirpy Chef

I’d always assumed that if I were ever to grace BBC Good Food’s Share Your Recipe section, it would make perfect sense to do so in its annual Christmas edition (C for Christmas Nut was part of my 30 before 30 alphabet in pictures, and for good reason). And so… lo and behold!

In need of a warming autumn soup? Then look no further! Full story in this month’s issue!

BROCCOLI, GRUYÉRE & CHORIZO SOUP (serves 6)

1tbsp yellow mustard seeds
1tbsp fennel seeds
150g chorizo, skin removed, cut into cubes
1tbsp rapeseed oil
1 onion, chopped
1.5 litres chicken stock
2 heads of broccoli (approx 800g), cut into florets
150g Gruyère, grated
3tbsp double cream

  1. Dry-fry the mustard and fennel seeds over a medium heat until the mustard seeds start to pop. Using a pestle and mortar, grind the seeds to a fine powder.
  2. In a large saucepan…

View original post 148 more words

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s