Comments : 3 Posted in : COMFORT FOOD, FISHERMAN'S FRIENDS, SUPPENKASPER, USE NOT WASTE on by : blonDISHious Tags: , , , , , , ,

I hope you all had an amazing Xmas in lovely company with lots of yummy food and nice drinks.

Mine was fab…even though I spent most of the time in the kitchen. What would have been the most possible nightmare for a lot of people filled me with joy and fun. It was a great pleasure to cook for my English family this year. It was the 6 of us and it was a bit of a challenge as none but me had had goose and dumplings before. I so wanted to show them what we traditionally eat in Germany for Christmas. Luckily it turned out to be a big success. Everybody loved the food. The meat was moist and lovely and the skin was crispy. Just the way it has to be. Phew!!! 😅

Often after a big meal with lots of different things to choose from there are leftovers. Also in our case. I hate to waste food, so I made this soup last night from leftover potatoes, broccoli, stock and salmon. And it turned out to be delicious and very creamy, even though I didn’t use any cream. Just a bit of low fat milk.

It is a light and easy to make dish. Perfect after a few days of heavy feasting 😉.

And here we go…

1 broccoli (approx. 400 gr)
4 potatoes
250 ml chicken or vegetable stock
250 ml broccoli cooking water
250 ml milk
1 chilli
Smoked salmon (as much as you like)
Fresh parsley
Salt and pepper

(If you have potatoes and broccoli that are already cooked you can of course ignore the first steps in this recipe. In this case just use more stock or just plain water instead of cooking water)
Peel and quarter the potatoes
Cook them on a medium heat for about 10 minutes
Wash and roughly chop broccoli and add them to the cooking potatoes
Cook for another 10 minutes
Drain the veggies and collect 250 ml of the cooking water
Put vegetables, stock, milk, cooking water, and chilli in a blender and mix until smooth. You can also use a hand blender
Heat up the soup in a saucepan and season to taste
Serve with smoked salmon and a bit of parsley for decoration.


Have a blonDISHious day,
Sabrina xxx


3 thoughts

  • PattyFerri
    December 28, 2015 at 11:49 pm

    Sabrina, my inspiration, my lighthouse in a dark night! I read the message on twitter..another soup..in a couple of click I was on blondishious reading the recipe. I have no broccoli in my Christmas leftovers…but..in my fridge there’s an old cauliflower who waits to be cooked! Same family of broccoli, isn’t it? So I replaced broccoli with the cauliflower and the result was simply wonderful! I’ve tried also with Parmigiano and EVO oil and the taste is more italian. I tell you a secret: I prefer your recipe despite my italian DNA. Thanks again for the good ideas! And congratulations by the rest of the family! xx

  • Michelle Binnie
    January 3, 2016 at 4:30 pm

    Time to get back on it, and your recipes look AMAZING! Will post some of my more successful versions although I can’t cook so those might be fre and far between!

    Wish me luck!


  • Heidrun Riese
    February 7, 2016 at 8:34 pm

    Sabrina, I just love your soups!! <3 I didn't have any left-overs. So I followed the recipe. Before that I cooked fresh veggie stock from some of the ingredients. So I used them twice. 🙂 I always was a huge fan of fast-food I have to admit. But now, as I cook myself, I like it the slow (and healthier ;)) way. I liked this soup so much that I'm already thinking about a next try, with some different ingredients. I have a sweet potato and some veggies that have to be eaten soon. And maybe I'll buy some more carrots. I'll let you know. 🙂 P.S. You are an inspiration, Sabrina. But it's not only you, but also those who comment your posts. Patty's cauliflower-version sounds very good. Need to try that too! 🙂

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