Broccoli, Gruyère and Chorizo Soup

• yellow mustard seeds↗1 tbsp tbsp
• fennel seeds↗1 tbsp tbsp
• chorizo↗150g g

  skin removed, diced

• rapeseed oil↗1 tbsp tbsp
• onion↗1

  chopped

• garlic cloves↗2

  chopped

• chicken stock↗1 ½l l
• broccoli↗2 heads of

  (about 800 g), separated into florets

• Gruyère↗150g g

  grated

• double cream↗3 tbsp tbsp

Step-by-step instructions

1. 1

   Dry‑toast the mustard and fennel seeds over medium heat until the mustard seeds begin to pop. Using a mortar and pestle, grind the seeds into a fine powder.

2. 2

   In a large pot, sauté the chorizo (without oil) for 4 minutes over medium heat until it releases its oil, then transfer it to a plate with a slotted spoon and set aside.

3. 3

   Add the oil to the pot, then add the onion and garlic. Cook for 10 minutes until the onion softens. Add the ground spice mixture and sauté for another minute, stirring constantly, before adding the broccoli and chicken stock. Bring the liquid to a boil, then cover, reduce heat to minimum and let the soup simmer for 5 minutes or until the broccoli is tender.

4. 4

   Blend the soup to a completely smooth consistency using a kitchen processor or immersion blender, then add two thirds of the Gruyère and the cream. Season to taste. Spoon into bowls and sprinkle with the remaining cheese and chorizo.