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.
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…