August 13th, 2012

Roast broccoli and fennel, chicken soup, brown rice


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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