Both my parents grew up in the UK in the Second World War: Mum in Oxford, where her mother took in evacuees and then later also billeted soldiers. Dad grew up in Glasgow, and with his sister, Belle, evacuated to a poultry farm . Consequently, we grew up constantly hearing, “waste not, want not”. Little was thrown away.
So, last Friday, I was making quiches. One of the fillings was broccoli and blue cheese. Having cut off the florets, I was left with this beautiful, thick broccoli stem.
Soup is always a good lunch during winter, and a vegetable soup relatively quick to make. So, why not turn the stem into broccoli soup?
Here’s what I did: chopped an onion and sautéd it in a little butter, and then added about a table spoon of…
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