Christie @ fig&cherry from Sydney, Australia said:
This is a concept very close to my heart and one that I am constantly aware of. Last week I made one roast chicken... More
Broccoli Stalk Soup
This is a great recipe for using up broccoli stalks, which are often thrown away. You can use any other left over leafy vegetables such as brussel sprout, cauliflower, purple sprouting broccoli, spinach or Kale to create a lovely wholesome soup.
Ingredients
- 4 potatoes, peeled and cut into chunks
- 1 onion, peeled and roughly chopped
- A handful of pearl barley or red lentils
- Leftover broccoli stalks (about 200g)
- 2 carrots, peeled and chopped into chunks
- ½ tablespoon fennel seeds (optional)
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Sour Cream or Crème fraiche
Crème fraiche
The French version of soured cream, it's twice as rich, and thicker than the British version of sour cream.
- It can be used to lace soups, sauces and stews or it can be spooned over puddings and stirred into sweet dishes. Great for adding to leftovers, as it is quite rich and can withstand being heated.
- Plain full-fat yoghurt can be used instead of crème fraîche in cooking as long as you heat it gently – adding a little cornflour, which can help to prevent it from separating.
- The best crème fraîche comes from a strictly controlled area of Normandy called Isigny-sur-Mer and it’s sold in larger supermarkets in the UK.
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sprigs of tarragon leaves Herbs
Herbs
Ideal for seasoning pastas.
To keep cut parsley or coriander, put in a hole free polythene bag with a couple of tablespoons of cold water, give the bag a good shake and keep in the salad drawer of the fridge. Herbs should keep for a week like this.
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Ground Black peppercorns
Black peppercorns
Best used as a condiment.
They can be lightly crushed and used to spice up a creamy sauce or to coat fillet steak or chicken breasts.- Although it might seem odd, grinding black pepper over a bowl of strawberries enhances the flavour of the fruit.
- Pepper that is pre-ground is not fresh tasting and often has other ingredients mixed in.
- Choose the type of mill that suits you, and if you want coarser pepper you can loosen the screw on the top of the mill or crush the seeds in a pestle and mortar
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Salt
Salt
Consider tablesalt, sea salt or crystals.
Sea salt’s pronounced and salty flavour means less is required to season food.
Instructions
- Put the potatoes, onion, carrots, pearl barley or lentils and cover with water. Bring to the boil and reduce the heat and simmer for about 10 minutes. Add the broccoli stalks and fennel and continue to cook until all the vegetables are just tender.
- Take off the heat and allow to cool a little before pouring into a blender and pureeing until smooth. Taste and season.
- Pour into warm bowls and add little sour cream or crème fraiche, swirl into the soup and add a few sprigs of herb such as tarragon.
Health Notes
Like cauliflower, Brussels sprouts and cabbage, broccoli is a wonderful source of vitamin C and beta-carotene. Try to lightly cook these vegetables as over cooking reduces their vitamin content.
Comments on this recipe
What a good idea to use discarded broccoli stalks.
Fantastic!
I made this for lunch. Quick, simple and delicious! We served it with dill and plain yoghurt. Will definately make this again!
My broccoli stalks usually end up in some kind of Kung Pao-ish stir fry but this looks like another yummy option.
Comments on this recipe