Broccoli Stem Soup with Crispy Potato Skins

Broccoli Stem Soup with Crispy Potato Skins

4.2 11 ratings

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

Energy 1305 kJ / 312 kcal

Fat 20 g

Fibre 2 g

Saturated Fat 9 g

Carbohydrates 29 g

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