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    Broccoli & walnut soup with anchovy palmiers

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    Broccoli & walnut soup with anchovy palmiers

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

    Serves: 4


    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. 

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