Broccoli Soup with Seared Chorizo and Goat Cheese

Broccoli Soup with Seared Chorizo and Goat Cheese



Yield: 4 People

Ingredients:

Soup:

1 head of broccoli - cut into florets
1/2 white onion
1 leek - cut into small dice
2 celery ribs - cut into small dice
4 garlic cloves - roughly chopped
1/2 cup white wine
1L of vegetable stock or chicken stock
Vegetable oil
Salt

Chorizo:

1 link of chorizo - cut into small dice
1/2 small tube of goat cheese

Method:

Preheat oven to 375 degrees Fahrenheit.

Soup:

Toss the broccoli in a bowl with a touch of vegetable oil and salt. Place on a sheet tray lined with parchment. Place the tray in the oven and cook for 15 minutes or until there is some colour. Remove and put aside.

In a medium size pot add a touch of vegetable and place pot on the stove top over medium heat. When the pot is hot add the onions, garlic and celery, sauté for 5 minutes. Add the leeks and continue to sauté for 5 more minutes. Deglaze with white wine and reduce until the wine has almost evaporated. Add the roasted broccoli and the vegetable stock. Bring the liquid to a boil and reduce to a simmer, cook for 15 minutes. Add mixture to a blender and blend to smooth. Season to taste.

Chorizo:

In a medium sized add a touch of vegetable oil and heat of medium-high heat. Add the chorizo and sear for 5 minutes. Reduce the heat to medium-low and render out the fat for 10 minutes. Once the chorizo is crispy remove from the pan and place on paper towel to drain access fat. Keep aside.

To plate; pour 6oz of broccoli soup in a bowl. Garnish with crispy chorizo and crumbled goat cheese.