Feb

19

Romanesco broccoli soup

February 19, 2009 | 3 Comments

It’s been awhile since I posted but in these days I’ve been really busy running around, showing my niece and mother-in-law Verona and its surroundings, Venice, Bolzano and as many places as our schedule can fit in. I’m having so much fun and I’ll be publishing really soon some of our visits. We, as you can imagine also tasted various typical Italian dishes and being here during the carnival season made sweets one of the most popular choices. I needed a vegetable break and this soup was what I was craving. My relatives never tasted romanesco broccoli before so I thought it would be a good idea to prepare this creamy soup.

Romanesco broccoli is a vegetable native to Italy, a relative of the broccoli and cauliflower family. It’s an unusual looking vegetables: green lime color, a fractal pattern growing in a spiral head, composed of conical florets which are spirals themselves. The taste is nutty and more delicate compared to its relatives. It’s delicious when eaten raw with dips or added to salads. I personally prefer it lightly steamed, seasoned with salt and extra virgin olive oil. When buying it in the store, look for bright green firm heads with no discolored or bruised florets.

The dish is really fast and easy to prepare, I also added a little bit of potatoes to have a more delicate effect and texture.

Romanesco broccoli soup

Ingredients:

1 romanesco broccoli, about 28 oz.
1 small white onion
1 medium potato, about 7 oz.
2 Tbsp. extra virgin olive oil
sea salt to taste
freshly grated Parmesan cheese (optional)

Preparation:

Warm up the oil in a nonstick pan and when ready add the chopped onions. Saute at low medium heat until soft about 10 minutes and then add the potatoes cut in small cubes and cook for other 10 minutes then add the broccoli florets. I also use the stem pealed and cut in small pieces. Just barely cover with cold water and cook the soup until the romanesco broccoli is tender about 15-20 minutes. Salt to taste, blend it with a hand blender and add more water if needed. Serve it with a swirl of extra virgin olive oil and freshly grated Parmesan cheese on top.

Related Posts with Thumbnails

Comments

3 Comments so far

  1. Canmore alberta restaurants on February 19, 2009 9:12 pm

    Any pictures of the final product? What do you think about adding chilli flakes?

  2. admin on February 20, 2009 4:35 pm

    I took some pics but they didn’t turn out so good so I’ll post some next time I’ll make the soup again. The chili flakes sounds good but I’d rather prefer freshly ground pepper.

  3. ROSE on April 1, 2009 9:35 pm

    i HAVE BEEN MAKING THIS SUIP FOR YEARS AND MANY TIMES I ADD LITTLE MACARONI LIKE DATLINI MY CHILDREN LOVE IT IF I MAKE ANOTHER COURSE WITH IT I SERVE MEAT AND A SALAD NO BREAD BECAUSE THE MACARONI HAS THE CARBS

Name (required)

Email (required)

Website

Speak your mind



Cookbooks

My Reading Corner