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  • Cream of Romanesco soup

    1 vote
    Cream of Romanesco soup
    Prep: 15 min Cook: 20 min Servings: 4
    by Easy Cook - Laka kuharica
    510 recipes
    >
    Fresh ginger gives a necessary tang to this creamy vegetable soup.

    Ingredients

    • 3 spring onions, only the white part (app. 100 g), sliced
    • 2 cloves garlic, chopped
    • ½ tbs olive oil
    • 100 g celery, root, cleaned, roughly chopped
    • 1 parsley, root, cleaned, cut in half
    • 1 broccoli head, (Romanesco, Romanesque cauliflower or Broccoflower) (app. 700 g), divided into florets
    • 2-3 cm fresh ginger root, peeled, cut in half
    • Few red, green and black peppercorns
    • 1 tsp sea salt
    • ½ tsp black pepper

    Directions

    1.
    Sauté onions and garlic in olive oil, for 2-3 minutes, over medium heat.
    2.
    Add celery, sauté briefly. Set aside.
    3.
    Place the Romanesco florets in a microwave proof dish, add the sautéed onions and celery; add parsley and ginger, mixed peppercorns and pour enough water to cover the Romanesco.
    4.
    Cover and cook in a microwave at MAX for 20 minutes or until soft. Remove the parsley and ginger roots, and the peppercorns. Reserve some small Romanesco florets for decoration.
    5.
    With a slotted spoon transfer the vegetables to a blender or food processor and puree until smooth. Season with salt and pepper.
    6.
    Decorate each serving of the soup with few florets, drizzle with some olive oil if desired.

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