Broccoli Stem Soup with Crispy Potato Skins

Broccoli Stem Soup with Crispy Potato Skins

4.0 9 rating

Prep. 15 min

Total 45 min

4 portions

Ingredients

russet potato (approx. 340 g)
1
broccoli stems
340 g
extra virgin olive oil
30 g
salt to taste
black pepper, ground to taste
Parmesan cheese
30 g
onion in pieces
115 g
celery in pieces
60 g
carrot in pieces
60 g
garlic clove
1
salt
1 tsp
ground black pepper
¼ tsp
onion skin broth, homemade (see Tip)
795 g
795 g vegetable broth, (see Tip)
ground black pepper to season, to taste
crème fraîche
115 g
green onion 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

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

No Waste 9 Recipes
Canada

Refresh & Revitalize 10 Recipes
Canada

Thanksgiving Feast 16 Recipes
Canada

You might also like...

Creamy Turmeric Ginger Lemonade

5min

Summer Fruit Crumble with Crème Anglaise

Nenhuma avaliação

Broccoli and Cheddar Soup

45min

Low Carb Cranberry Sauce

20min

Pink Barley Tabbouleh with Pistachios

40min

Onion Skin Broth

1h 5min

Nectarine, Stilton and Walnut Salad with a Raspberry Vinaigrette

10min

Stuffed vegetables

1h 20min

Ratatouille

40min

Yucatan Style Sopa de Lima

40min

Creamy pea soup

40min

Split Pea Soup

2h 10min