August 13th, 2012

Roast broccoli and fennel, chicken soup, brown rice

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Oh, the wonderful things you can make when you have good chicken soup handy in the freezer.

Roast broccoli is my new favourite way to do broccoli: in a roasting tray, sprinkled with olive oil, salt and cumin, roasted in a very hot oven for 40 minutes or so. The stalks go creamy, the heads crispy. This time I added some fennel which came out caramelised and nutty. And served over brown rice and chicken soup like this made a surprisingly hearty winter meal.

Whenever I think of chicken soup with rice, I think of this book. Mum used to read (or maybe sing?) it to me when I was a kid. I had no idea (until I looked it up on Amazon just now) that it was by Maurice Sendak (of Where the Wild Things Are fame).

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