30 October 2011
“Can you eat the stems?” If I had a nickle for every time someone asked me that question. The answer is YES! You sure can eat the stems, they’re delicious and full of goodness just like the leaves. Our cookbook recipes for using stems include Stem Fry or Stem Pickles, and we also love to juice them. At the very least, throw them into the compost & keep the nutrients out of the landfill. But we hope you will be inspired by another recipe for using the stems that we got from one of our local distributors in SLC, Dale Allred, with Jacob’s Cove. It’s an easy and tasty soup for a cool fall day. The recipe was created by Jen at DelightfulDelicacies@blogspot.com Photo also courtesy of Jen. Check out her blog, it’s gorgeous!
1 small cauliflower (1.5 lb)
1 small onion, chopped
2 cups kale stems, chopped into small pieces
1 yukon gold potato, cubed
carrot greens OR 1/2 cup fresh parsley, leaves only
1 quart stock
Remove the green part of the cauliflower and any leaves. Cut it up into small florets, setting aside a few for the garnish.
Sauté the cauliflower, onion, kale stems, potato cubes and parsley or carrot greens in a couple tablespoons of butter and a glug or two of olive oil, a sprinkle of salt, and a bit of water or stock until the onion begins to soften. Cover with the remaining stock and cook at a low boil for about 20 – 25 minutes, until everything is soft.
While the soup is cooking, bring a small pot of water to a boil and cook the reserved cauliflower florets until just softened but still crunchy on the inside. Alternatively you can microwave the florets in water for one minute on high.
Blend the soup with an immersion blender or standing blender. Take care as the soup will be quite hot. you can add more stock or milk to give the soup a thinner consistency. Serve with milk, thinned sour cream or creme fraiche, a spoonful of the cauliflower florets, and a few of the carrot top greens.