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Right then I shall be eating them - thanks to you all - but I may not be making soup, Borlotti ;)PSB is purple sprouting brocolli,muddylou ;)
You might like to try this recipe for Black Kale using PSB leaves instead.Lentil and Cavolo Nero SoupPreparation Time: 15 mins Cooking Time: 1 hr 30 mins Serves: 6Ingredients: 150g finely diced onion150g finely diced carrot150g finely diced celery150g bacon lardons2 tbsp olive oil2 tins tomatoes300g puy lentils1.5 litres stocklarge handful of finely chopped cavolo nero leaves (strip out the stalks) or any kale or greens will do150g coarsely grated parmesan cheesedash tabasco sauce - ( I added some chillis at the simmering stage)Instructions:1. Gently fry the onions, celery, carrots and lardons in the olive oil. Add the tinned tomatoes,complete with juice, and simmer gently for twenty minutes.2. Add the lentils, season, stir and add the stock. I like the liquid from cooking gammon (go easy onthe salt) because lentils and bacon go well together but any stock or broth will do.3. Add the chopped cavolo nero leaves and simmer for about an hour. When the lentils are cooked,stir in the grated parmesan and a dash of tabasco.
Made PSB soup last night, I ate two helpings, it wasn't very nice but sure it must have been healthy, with garlic, onions, potato, a bit of leek, and then a lot of PSB. I think I made a mistake of making the soup with marmite, as had no veggie stock. Had a bit of indigestion in the night but that be the Roses chocs. I ate after. Other half left a note on the container calling it POND SOUP. I have just hit him and poured the rest on the garden as compost. I think my PSB is getting near the end and I have left the nets off so hopefully the birds will enjoy it and not be rude about it.