Both my parents grew up in the UK in the Second World War: Mum in Oxford, where her mother took in evacuees and then later also billeted soldiers. Dad grew up in Glasgow, and with his sister, Belle, evacuated to a poultry farm . Consequently, we grew up constantly hearing, “waste not, want not”. Little was thrown away.
So, last Friday, I was making quiches. One of the fillings was broccoli and blue cheese. Having cut off the florets, I was left with this beautiful, thick broccoli stem.
Too good to put into the compost bucket, I thought; and it was a cold, cold day.
Soup is always a good lunch during winter, and a vegetable soup relatively quick to make. So, why not turn the stem into broccoli soup?
Here’s what I did: chopped an onion and sautéd it in a little butter, and then added about a table spoon of flour (you want the soup to have a bit of body). Covered the chopped stalk with vegetable stock and allowed it to boil. Simmer until the vegetables are soft; liquidise and then add some cheese (because I had some, I used Camembert) and liquidise again to ensure the cheese is well distributed. Re-heat and serve with sprinkling of freshly grated nutmeg.
- I use Ina Paarman’s vegetable stock powder – it’s a useful standby, and is neither too salty, nor has too many preservatives
- Save some of the broccoli florets – steam them and add them to the soup when you serve it.
- Of course, you can also add a swirl of cream or a dollop of Greek yoghurt to serve…
7 thoughts on “Waste not, want not – I”
You are SO right about broccoli stems and I’ve been naughty about not using them (the big fat ones) but they are delicious in all sorts of ways!! Hope you both have a great weekend xx
Hope you’re inspired, now. Good weekend to you 🙂 xx
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