In the spirit of growing your own and trying to be a bit more self-sufficient, I’m always on the lookout for ways to make nutritious meals out of next to nothing.
Yesterday I dug up my first sprout stick. All summer it looked like it was going to be the King of the Sprout patch, as it grew thick and strong, and quite frankly, made the other specimens pale into relative insignificance. I’d wander past, giving it a sage little nod, thinking ‘You’re Christmas Dinner!’
However, as time went on, it turned out to be all leaf and no action – the sprouts growing on it were not tight and nutty, so we ended slapping them around a pie – actually quite tasty albeit odd shaped.
I then decided that there was loads more foliage on the plant that might be useful, so hunting around, I came across this recipe: Anthony Worrall Thompson’s sprout and potato soup. As the recipe called for the sprouts to be shredded and then blended, I reasoned that it really wouldn’t matter what shape or size they were at the start. Add the fact that I’d just picked up a bag of potatoes for 15p at the late night Tesco, and everyone’s a winner.
So I popped all the ingredients into my soup maker last night, and hey presto: half an hour later I had enough soup for my lunch for the next few day. For about 5p per portion. I’m just hoping there are no nasty… erm… side effects of so much sprout concentrate…
Something this color has to be either extremely good for you, or extremely bad!
They say that ‘There’s no such thing as a free lunch’, but I think I’ve nearly cracked that one!
