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Anna Greenland's Gardener's Herbal Broth

Updated: Jul 9, 2019

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.



Serves 1-2


Ingredients

  • 1 pouch Borough Broth Chicken Stock

  • 6 small Broccoli tender stems, sliced into 1-2 cm pieces

  • 2 large leaves kale, destemmed and finely shredded

  • 1/2 Spring Onion, finely sliced

  • 1 Organic Free Range Egg

  • Chives, x3 finely sliced

  • Thyme, 1 sprig leaves separated and with flowers if available

  • Tarragon, 1 sprig leaves separated

  • Sorrel, 1 leaf

  • Yarrow, 3 baby leaves

  • Fennel herb, 1 sprig

  • Rocket, small bunch

  • Vegetable Mallow, 2 leaves

  • Chickweed, small bunch

  • Oregano, 1 sprig leaves separated

  • Elderflower, small sprig of flower florets separated

  • Mallow flower x3

  • Calendula flower x1petals separated

  • Cornflower x1 petals separated

  • Dog Rose x1 petals separated

  • Daisy, for garnish or to eat depending on taste buds


Method

  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!


Daisy flowers can taste pretty strong so you may want to just use as garnish, or have a nibble on one first to see if you want to include it! (If you pick daisies from lawns, make sure they aren’t sprayed with any nasties, same goes for foraged flowers and always be 100% sure you know what you’re picking - not all flowers are edible!).

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