Broccoli & Watercress Soup with Crispy Chorizo Crumbs

My copy of delicious.uk March 2014 issue has just arrived and Dunster saw the cover photo. He had to have it a.s.a.p. I’d to do grocery shopping the next day, so I made the decision that I’d buy the ingredients then and I’d make the soup soon thereafter.
So here’s my version of Broccoli & Watercress Soup with Crispy Chorizo Crumbs.. 🙂

Serves 4; Hands-on Time 30 mins
Ingredients:

3 onions, peeled and sliced
1 clove garlic, peeled and crushed
2 tbsp + 4 tbsp olive oil (I used sunflower oil)
smoked paprika, a pinch of
450g purple sprouting broccoli, roughly chopped (I used normal broccoli)
1L fresh chicken stock
a good handful watercress, ±75g
lemon juice, a squeeze of (I didn’t use)

Topping Ingredients:

50g purple sprouting broccoli, finely chopped (I used normal broccoli)
40g chorizo, finely chopped or 40g black pudding, skinned and finely crumbled (I used 70g chorizo)
sourdough breadcrumbs, a handful with chorizo (I didn’t use)
creme fraiche, a few dollops

Preparation:

Heat 2 tbsp oil with onions and garlic in deep or soup pan. Gently fry for 10 mins till soft.
Stir in paprika and cook for 2 mins.
Add in roughly chopped broccoli and chicken stock and bring to a simmer, cooking for 5-7 mins till broccoli’s tender.
Cool slightly, stir thru watercress, then blend till smooth.
Stir in lemon juice, taste and season.
Heat another pan and add in 4 tbsp oil. Add in chorizo, breadcrumbs (or black pudding) and finely chopped broccoli with some sea salt, tossing to coat. Cook till all’s crisp, then drain on kitchen paper.
Warm soup and divide among bowls.
Add crisp fried topping and finish with a dollop of creme fraiche.