Save to your scrapbook
Broccoli & walnut soup with anchovy palmiers
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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
FOR THE PALMIERS
100g puff pastry
2 tsp anchovy paste
1 Waitrose British Blacktail Free Range Egg, beaten, to glaze
1. Preheat the oven to 220ºC 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.
Typical values per serving:
This recipe was first published in December 2015.