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Broccoli Stem Soup with Crispy Potato Skins

Broccoli Stem Soup with Crispy Potato Skins
4.7 42 évaluations
Prép. 15min
Total 45min
4 portions
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Ingrédients

  • 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
  • onion skin broth, homemade (see Tip)
    28 oz
    28 oz vegetable broth, (see Tip)
  • crème fraîche
    4 oz
  • green onions thinly sliced
    2

Niveau

facile

Infos nut. par 1 portion

Sodium 1237 mg
Protides 8 g
Calories 1305 kJ / 312 kcal
Lipides 20 g
Fibre 2 g
Graisses saturées 9 g
Glucides 29 g

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Également présenté dans

No Waste 13 Recettes
États-Unis
Refresh and Revitalize 10 Recettes
États-Unis

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