and cook time: 40 minutes | Serves 4
2 tablespoons olive oil2 tablespoons butter1 large head of broccoli, florets separated12 spring onions, finely choppedSea salt flakes and freshly ground black pepper16 asparagus spears, finely chopped2 cups frozen peas4 garlic cloves, finely chopped1 cup dry white wine1 litre vegetable stock2 tablespoons finely chopped mint2 tablespoons finely chopped corianderJuice of 1 lemon1⁄2 cup thickened cream3 chorizo sausages, cut into 1cm thick slicesCoriander leaves, to serve
Heat a tablespoon of olive oil and a
tablespoon of butter in a large sauté pan over medium–high heat. Add the
broccoli florets and sauté for 2 minutes. Add the spring onion and the
remaining butter and olive oil and cook for a further 2 minutes. Season with
salt and pepper.2.
Add the asparagus, peas and garlic to the
pan and cook, stirring occasionally, for 2 minutes. Turn the heat to high, add
the white wine and flambé. To flambé, tip the pan carefully away from you but
towards the open flame, allow the vapours to ignite and keep the pan at arm’s
length. Allow the alcohol to burn off naturally before you continue cooking.3.
Add the vegetable stock, bring to the boil
and simmer for 10 minutes.4.
Take the pan off the heat and blitz the
vegetable mixture with a stick blender until smooth. Alternatively, you can
place it in a blender and puree. Add the mint, coriander, lemon juice and 1⁄2
cup of cream, stir and season to taste.5.
Fry the chorizo in a dry frying pan on high
heat until golden brown, roughly 2 minutes on each side.6.
Pour the soup into four serving bowls, top
with the chorizo, and add a few coriander leaves to garnish.
Recipe from ‘Will and Steve | Home Cook, Aspiring Chef’
Photo Credit: William Meppem
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