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Broccoli Stem Soup with Crispy Potato Skins
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- 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
oz onion skin broth, homemade (see Tip)
or 28 oz vegetable broth
- 4 oz crème fraîche
- 2 green onions, thinly sliced
- per 1 portion
- 1305 kJ / 312 kcal
- 8 g
- 29 g
- 20 g
- Saturated fat
- 9 g
- 2 g
- 1237 mg
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