SLURP RECIPE
Gardener’s Herbal Broth
20mins
easy
Servings: 2
Ingredients
- 6 small broccoli tender stems, sliced into 1-2 cm pieces
- 2 large leaves kale, destemmed and finely shredded
- ½ spring onion, finely sliced
- 1 organic free range egg
- 3 chives, finely sliced
- 1 sprig thyme, leaves separated and with flowers if available
- 1 sprig tarragon, leaves separated
- 1 leaf sorrel
- 3 baby leaves, yarrow
- 1 sprig fennel
- 1 small bunch rocket
- 2 leaves vegetable marrow
- 1 small bunch, chickweed
- 1 sprig oregano, leaves separated
- 1 small sprig elderflower, flower florets separated
- 3 mallow flowers
- 1 calendula flower, petals separated
- 1 cornflower, petals separated
- 1 dog rose, petals separated
- 1 daisy, for garnish or to eat depending on taste buds
- 324g (1 pouch) Borough Broth Free-Range Organic Chicken Bone Broth
Instructions
- Chop kale and broccoli into 1-2cm pieces and steam for 5 minutes.
- Finely slice spring onion, chives, sorrel, mallow leaf.
- Separate the leaves from the stems of following herbs: Thyme, Tarragon, Oregano.
- Poach the egg in simmering broth, crack egg into a cup then swiftly add to broth (really soft yolk 2 mins, soft-firm 4 mins).
- Remove egg with slotted spoon, and any stray bits of egg left behind.
- Add the pre steamed greens.
- Pour broth and greens into bowl, place egg in middle. Season with salt and pepper to taste.
- Add leaves of Thyme, Tarragon and Oregano and disperse evenly across the top of bowl.
- Sprinkle over top with spring onions and chopped chives, sorrel and mallow.
- Garnish with sprigs of fennel, rocket, chickweed, yarrow or any baby green leaves/herbs.
- Lastly add flowers.
- Breathe in and smell those lovely aromas!