Broccoli Cream and Chorizo

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.

broccoli cream chorizo

broccoli chorizo verrine

broccoli cream and chorizo

My advice: Can be served warm or chill. Actually I really enjoyed chill broccoli cream with warm chorizo!


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