Broccoli Stem Soup with Crispy Potato Skins
TM6 TM5

Broccoli Stem Soup with Crispy Potato Skins

4.5 (11 rating)

Ingredients

  • 1 russet potato (approx. 12 oz)
  • 12 oz broccoli stems
  • 1 oz extra virgin olive oil, divided
  • 1 tsp salt, plus extra to season, to taste
  • ¼ tsp ground black pepper, plus extra to season, to taste
  • 1 oz Parmesan cheese
  • 4 oz yellow onions, in pieces
  • 2 oz celery, in pieces
  • 2 oz carrots, in pieces
  • 1 garlic clove
  • 28 oz onion skin broth, homemade (see Tip)
    or 28 oz vegetable broth
  • 4 oz crème fraîche
  • 2 green onions, thinly sliced

Nutrition
per 1 portion
Calories
1305 kJ / 312 kcal
Protein
8 g
Carbohydrates
29 g
Fat
20 g
Saturated fat
9 g
Fiber
2 g
Sodium
1237 mg

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