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
1. 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.
2. Stir in the cream and season, to taste, with salt and freshly ground black pepper. Blend until smooth with a stick blender.
3. 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.
4. To serve, spoon the soup into a serving bowl and place the lamb on a serving plate alongside.
