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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
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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

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