Quick recipe finder Cream of broccoli soup with sesame lamb ‘croûtons’
By Richard Phillips From Ready Steady Cook
Ingredients
For the soup
- 2 tbsp olive oil
- 1 tbsp butter
- ½ onion, chopped
- 1 garlic clove, crushed
- ½ head broccoli, cut into florets
- 350ml/12fl oz vegetable stock
- 3 tbsp double cream
- salt and freshly ground black pepper
For the sesame lamb ‘croûtons’
- 1 tbsp olive oil
- 1 tbsp sesame oil
- 1 garlic clove, chopped
- 1 lamb cutlet, chopped
- 1 tbsp sesame seeds
- 4 cherry tomatoes, halved
Method
For the soup, heat the oil and butter in a pan and gently fry the onion and garlic for 3-4 minutes, or until softened. Add the broccoli florets and stock and simmer for 6-8 minutes, or until the broccoli is tender.
Stir in the cream and season, to taste, with salt and freshly ground black pepper. Blend until smooth with a stick blender.
For the sesame lamb ‘croûtons’, heat the oils in a pan and fry the garlic and lamb for 3-4 minutes, or until the lamb is browned all over. Add the sesame seeds and tomato halves and continue to cook for a further 3-4 minutes, or until the lamb is cooked to your liking.
To serve, spoon the soup into a serving bowl and place the lamb on a serving plate alongside.
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