Soup kitchen: Waste not want not!
As someone who thinks a lot about the ethical and environmental implications of what I eat, one of my biggest gripes is waste! There’s already a lot of stuff in the world that we eat too much of, so to waste seems really counter intuitive. In this vein I try not to waste anything, so this recipe makes the most of bits left over to make a delicious meal!
Asparagus soup with poached egg
Ends of asparagus spears (those little woody bits you normally throw away) – I used all the ends from one, typically sized bunch.
4/5 small potatoes
2/3 spring onions including the dark green bits
1 clove of garlic
250ml chicken stock (make your own from the leftover carcass of a whole, free range chicken!)
Rind of a block of parmesan/parmigiano reggiano.
2 ends of ciabatta/soda bread.
Chop all the veg up small, add stock, chopped garlic and whole piece of cheese rind and simmer until the veg are soft. Remove the rind, blend and season. Add more stock for preferred consistency. Rub a little olive oil onto the bread slices and toast lightly. Poach an egg so the yolk is still runny. Serve the egg on the top of the soup (best to keep the soup thick if you want to do this) with a slice of bread and lots of fresh black pepper.
Thanks to Jamie Oliver for the egg suggestion – it really does work well.
Dietary note: Soups must be the easiest thing to do for anyone with any dietary requirement, this is no exception – obviously choose bread appropriately if you can’t have gluten.