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.
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.
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| Humble beginnings for a fine soup |
Ingredients
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
Directions
- 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
Serves 4
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