Updated: Feb 9, 2019
Straight from the farm to to the catwalk is the sexy sprout top. Don't leave ...sprout haters - comeback. This vibrant elegant purple - green leaved veg is a British winter wonder and will tingle your taste buds.
Don't believe us? Read on to find out more.
Loved by allotment goers for years but often left in the field by farmers or fed to livestock. We are delighted to have rediscovered them thanks to our fabulous weekly organic veg box from Jack's Veg.
Ok, so they look great - but how do they taste?
They are one of the most flavoursome greens! They have the cabbage like freshness of spring greens but without the underlying bitter taste of brussel sprouts.
Duncan's Five Favourite things about Sprout Tops
They cook almost instantly so a great addition to almost any meal
They can help strengthen the immune system thanks to the vitamin C - a winter winner
It helps heal wounds properly thanks to the Vitamin K which is needed for blood clotting.
They are delicious and cheap
There vibrant colour - it is like an explosion of green in our veg box
In January 2018, Duncan, Xanthê (our baby baller - how is she now one) and I went to Portugal for a month on a DIY culinary adventure. Duncan was inspired by their wonderful Caldo Verde (Portuguese Cabbage Soup) and his recipe below gives it his own unique seasonal British twist.
If you want to pimp it up even further why not add a poached egg on top to take it from the everyday to the real winter treat. We love it with a free range hens egg from Jack's Veg or why not use a Duck egg?
Sprout Top, Chorizo and Potato Soup
What you need to make one large pot
- 2 fat onions, finely chopped
- 4 cloves garlic, crushed
- 2-3 tablespoons of olive oil
- 1 chorizo sausage, chopped into small chunks
- 6 large potatoes, diced
- 2 pints (1.5 litres) of chicken/ham or vegetable stock
- 2 bay leaves
- large bunch of sprout tops (300-500 grams), finely chopped or shredded
- salt and pepper to taste
- smoked paprika to taste
How to cook it
1. Heat 2 tablespoons of olive oil over a medium heat
2. Gently fry the onions and garlic in the olive oil until softened and translucent
3. Chuck your chorizo sausage into the pan
4. Fry the onions and sausage for a few more minutes and then chuck in the potatoes. They will absorb the tasty flavours in the pan
5. Transfer to a large pan, add your stock, seasoning to taste and bay leaves, Cook until your spuds are soft. 6. Mash your potatoes into the broth to make the a thick base
7. Add the Sprout tops (the heavier you want your soup the more you should add). Allow 4 - 5 mins. 8. Mix the smoked paprika with some olive oil to make the dressing and swirl this red magic into your vibrant green soup.
Serve it with delicious bread - homemade, warmed in the oven or shop bought - you decide.
Pimp it up with a Duck or Chicken egg on top
Sit down and enjoy it! Today we sat at the kitchen table and ate it while the wind howled outside and felt toasty warm from the inside out.
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