Spaghetti with Broccolini, Garlic & Chilli

Tenderstem Broccoli, Broccolini and Broccolette - all names referring (as far as I can tell) to the same wonderful thin, long-stemmed variety of broccoli. It is one of my all time favourite vegetables and when it comes into season I am always so happy!

This is by far one of my favourite ways to enjoy it, as a quick and simple delicious pasta dish ideal for knocking up for a midweek meal that is filling but light at the same time. The amount of time needed to cook the broccoli will depend on how thin the stalks are but as a guide the latest bunch I had were almost pencil thin and therefore needed no more than 1 minute for the stalks and 30 seconds for the florets, but if they are a bit thicker the stalks might need up to 2 minutes.

Broccoli & Boursin Soup

I absolutely love Broccoli Soup (in fact I think my favourite soup of all time is still my Broccoli & Nutmeg) and at this time of year you can't beat Broccoli and Stilton Soup. Only problem in my home is that I'm the only one that likes Stilton! So I came up with this delicious version as a way to keep everyone happy. It has so much comforting flavour and the addition of the Boursin just adds a lovely creaminess to the soup without being too heavy. It is the perfect soup to enjoy piping hot on a cold, snowy Winter's Day.

(If you would prefer a lighter, non-dairy Broccoli Soup then try my Broccoli & Nutmeg soup.)

Serves 4

1 tbsp butter

1 tbsp olive oil

1 onion, sliced

1 leek, cleaned and sliced

2 cloves of garlic, finely chopped

1 large head of Broccoli (approx. 12oz)

750ml Chicken or Vegetable Stock

115g/ 4oz Boursin Cheese, plus extra for garnish

Salt and Pepper

In a large pan heat oil and butter until the butter is melted and sizzling. Add the onion and leek and cook gently for 5 minutes until softened. Add the garlic and the broccoli, stir well then put a tight-fitting lid on and leave to sweat for 5 minutes. After 5 minutes add the stock and some seasoning then partially cover with the lid (just leave slightly askew) and leave to cook for roughly 10 minutes or until the broccoli is tender. Leave to cool slightly then transfer to a blender (or you can use a handheld blender) and blend until smooth. Add the Boursin then blend again until everything is well mixed and the cheese melted into the soup. Return the soup to the pan and gently reheat. Taste to check the seasoning and adjust if necessary then serve sprinkled with a little extra Boursin on top and a touch of freshly ground black pepper.

The 12 Days of Christmas ~ Day 2: Broccoli & Nutmeg Soup

Day 2 of my 12 Days of Christmas is probably my favourite soup of all time (if I had to choose!) and for me it just wouldn't be Christmas without this soup. We always have out big turkey dinner in the evening so at lunch time we have a selection of sandwiches and appetizers and always a hot bowl of this soup to warm us up and fill us with lots of energy for opening our presents! If you prefer however, it also makes a delicious starter to your Christmas dinner, just make sure to leave room for your turkey as you will be more than tempted to have second helpings of this!

1 tbsp butter

1 tbsp olive oil

1 onion, roughly chopped

1 leek, roughly chopped

1 head of broccoli, roughly chopped (approx. 8oz)

2 cloves of garlic, crushed

½ tsp freshly grated nutmeg, plus extra for garnish (or 1 tsp ground nutmeg)

750ml chicken or vegetable stock

Salt and pepper

Crème fraiche & extra nutmeg to garnish

In a large pan melt the butter with the oil. Sauté the onion for 5 minutes then add the leek, broccoli, garlic and nutmeg. Gently sweat for 10 minutes then add the stock and seasoning. Simmer for 10 minutes until the broccoli is tender. Leave to cool and then blend until smooth. When ready to serve gently reheat the soup until hot and garnish with a little freshly grated nutmeg.