Gardener’s Herbal Broth
 
Gardener’s Herbal Broth
 
SLURP RECIPE

Gardener’s Herbal Broth

20mins
easy
Servings: 2

This broth is so easy, it almost doesn’t require a recipe. Use the chicken broth as base and then add in any green veg you may have in the fridge or garden, and finish with lots of chopped herbs and a poached egg. The beauty of this broth is that it can be made with any seasonal veg and herbs to hand. And the broth base itself is so tasty that the flavour is great no matter how many other herbs you add in.

Written by Anna Greenland Organic Grower for Michelin starred chefs

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
Free-Range Organic Chicken Bone Broth
£6.15
£6.15

Instructions

  1. Chop kale and broccoli into 1-2cm pieces and steam for 5 minutes.
  2. Finely slice spring onion, chives, sorrel, mallow leaf.
  3. Separate the leaves from the stems of following herbs: Thyme, Tarragon, Oregano.
  4. 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).
  5. Remove egg with slotted spoon, and any stray bits of egg left behind.
  6. Add the pre steamed greens.
  7. Pour broth and greens into bowl, place egg in middle. Season with salt and pepper to taste.
  8. Add leaves of Thyme, Tarragon and Oregano and disperse evenly across the top of bowl.
  9. Sprinkle over top with spring onions and chopped chives, sorrel and mallow.
  10. Garnish with sprigs of fennel, rocket, chickweed, yarrow or any baby green leaves/herbs.
  11. Lastly add flowers.
  12. Breathe in and smell those lovely aromas!