Broccoli cream and chorizo is the main idea. You can serve it in verrines like me for a fancy look or in a bowl to eat it as a soup with toasted bread.
For a vegetarian version, I would add some chilli flakes to the soup and serve it with slices of toasted bread.
Positive: The sweetness of the broccoli combined with the spiciness of the chorizo is absolutely divine.
- 60 g cooked broccoli
- 1 tablespoon cream (I used crème fraîche)
- chorizo (spicy)
In your pantry:
- olive oil
- garlic powder
- salt, pepper
In a food processor, add broccoli, cream, a dash of olive oil, a pinch of garlic powder and blend. If the mixture is too thick add a little bit of water and mix again until you have a smooth and “thick soup” consistency. Set aside.
Cut some chorizo into slices and then in half slices. Heat a nonstick pan on medium heat for 1 minute then add chorizo and cook 1 minute on each side.
Fill some verrines (or small glasses) with broccoli cream and topped with a few slices of chorizo.
My advice: Can be served warm or chill. Actually I really enjoyed chill broccoli cream with warm chorizo!