Broccoli & walnut soup with anchovy palmiers


25g butter
1 medium onion, finely chopped
1 large potato, peeled and cubed
2 cloves garlic
300g Tenderstem broccoli, cut into lengths
25g walnut pieces, chopped
750ml vegetable or chicken stock
100ml single cream
Greek yogurt, to serve

100g puff pastry
2 tsp anchovy paste
1 Waitrose British Blacktail Free Range Egg, beaten, to glaze


1. Preheat the oven to 220ÂșC gas mark 7. Melt the butter in a large pan over a medium-high heat. Add the onion and potato and cook for
5 minutes until the onion is soft. Add the garlic, broccoli and walnuts and cook for a couple of minutes. Add the stock and season, then bring to the boil. Simmer uncovered for 10-12 minutes until the potatoes and broccoli are tender. Blend in a processor or with a stick blender until smooth. Return to the pan, add the cream and check the seasoning.

2. While the soup is cooking, roll out the pastry to a rectangle about 15cm long. Spread with anchovy paste. Roll each side into the centre to meet then cut into thin slices. Place flat side down on a baking sheet and press gently with a rolling pin to flatten. Brush with the beaten egg and bake for 8-10 minutes until golden and crisp. Serve with the gently heated broccoli soup (try not to allow it to boil) with a spoonful of Greek yogurt stirred through each portion. 

  • Preparation time: 20 minutes
  • Cooking time: 20 minutes
  • Total time: 40 minutes 40 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1,634kJ
Fat 26g
Saturated Fat 13g
Carbohydrate 26.7g
Sugars 7g
Protein 12.8g
Salt 1.5g
Fibre 4.7g

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4 stars

Average user rating Based on 5 ratings

This recipe was first published in Thu Dec 03 12:33:00 GMT 2015.