It has always bothered me to buy a large stalk of broccoli and throw away half of it. Then I started composting and it didn’t seem so wasteful. But now, I’m in an apartment without a worm colony under the kitchen sink – coming up with crazy ideas and exposing my frugal side for all the world to see. So here it is, a delicious, creamy broccoli cauliflower stalk soup. In this case, my broccoli was joined by a little cauliflower.
I had colleague, who rather than pay for the stalk, simply snaps it off, and takes the part of the broccoli she wants to the checkout line. What’s your solution for this waste?
We’re big on soups in Poland; it’s much more popular as a first course than salad. We’ve been experimenting with a lot of new soups, and this was another addition to a growing list of favorites. It’s a simple as it can be, but you could go more all-out if you liked, adding carrot or parsnip.
|Humble beginnings for a fine soup|
A rich creamy soup made with what you may have treated as scraps in the past
- 4–5 slices Prosciutto
- 1 tablespoon olive oil
- 1/2 cup onion or leek, diced
- 4 Broccoli (and/or cauliflower) stalk, coarsely diced
- Chicken or vegetable stock
- 1/2 cup heavy cream
- salt & pepper, to taste
- dash cayenne
- Add Prosciutto to a frying pan and cook until it begins to brown, cool until crisp, crumble and set aside
- Heat oil in a pan over medium high heat, add onion and cook until it begins to brown
- Add the chopped broccoli and enough stock to cover, bring to a boil, reduce heat and simmer loosely covered for about an hour, until tender
- Process soup until smooth with an immersion blender or in a blender or food processor
- Stir in cream and season to taste
- Top with Prosciutto