Here's how to make easy vegetable stock from kitchen scraps. This is my quick way to make sure we always have fresh stock to hand for soups, stews and thinning down sauces while still keeping things flavourful. The best part is you can make this as you go and freeze it in small batches in ziplock bags. Need more stock? Grab a few extra bags from your freezer!Read More
I'm fairly sure that my cravings run a little differently to other people. While I'm in no doubt that there are many who understand certain food fixes, mine run deeper and stronger than your average chocolate-bar-on-the-run kind of deal. When it comes to food cravings, I get a little.... obsessive.
It started with blue cheese. I had a sudden thought about blue cheese: its white creamy texture with chalky, flaky blue mould that makes it sour and sharp all at once. I love it. Then I started thinking about its appearance: the colour of the mould and I suddenly had to have green soup. I pondered making some Broccoli and Stilton Soup but I realised I wanted MORE green. I jumped from mould, to sharp, to green to MORE GREEN. My stomach demanded all these thoughts be heard.
I also can't get behind smooth soups. For example, I find it really hard to muster the same enthusiasm for a parsnip puree over a chunky summer minestrone. Every recipe I found for Broccoli and Stilton called for potatoes to be added to thicken the smoothness. I wasn't ok with that. I rummaged around and settled on my own spin that shall henceforth be known as Green Soup in this house.
There's lot of greens that make for good soup. I'm a sucker for a good celery base and eyeballed some Kale in my fridge that was intended for smoothies later in the week. Go with your gut. Think Green. Think Cheesy. Let me know if you enjoy this!
You will need-
- 2 tbsp good oil (I used cld pressed Olive oil)
- 1 onion, finely chopped
- 2 sticks of celery, sliced
- 1 knob butter
- 1l low salt vegetable stock
- 1 head broccoli, roughly chopped
- 100g approx of Spinach, roughly chopped
- 150g approx of blue cheese (I used Castello this time), crumbled
- Heat the oil in a pan and then add the onions. Cook on a medium heat until soft.
- Add the celery, broccoli stalks and the butter. Stir until melted, then cover with a lid. Allow to sweat for 5 minutes. Remove the lid.
- Pour in the stock and cook for 5 minutes until all the vegetables are soft.
- Add the rest of the broccoli and cook for a further 5 minutes.
- Add in the spinach for another 5 minutes.
- Strain off stock, being careful to reserve this liquid and add about half of the solid vegetables to a blender and pulse till lightly chopped but not smooth. Return all the vegetables to the pan and stir the reserved stock back in too. You should have a medium lumpy soup if you're as finicky as I am.
- Stir in the blue cheese, allowing a few lumps to remain. Season with black pepper and serve.