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Broccoli Stem Soup with Crispy Potato Skins

Broccoli Stem Soup with Crispy Potato Skins
4.7 46 ratings
Prep. 15 min
Total 45 min
4 portions
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Ingredients

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

Difficulty

easy

Nutrition per 1 portion

Sodium 1237 mg
Protein 8 g
Calories 1305 kJ / 312 kcal
Fat 20 g
Fibre 2 g
Saturated Fat 9 g
Carbohydrates 29 g

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