Crema di Cavolo Romanesco (Romanesco Broccoli Soup)
Ingredients1 h 7 m servings 295 cals
- Heat olive oil in a saucepan over medium-low heat. Add carrot, shallot, and celery; cook and stir until fragrant, 2 to 3 minutes. Add Romanesco broccoli and potatoes.
- Pour hot water into the saucepan. Season with salt and pepper. Cook, covered, until broccoli and potatoes are soft, about 40 minutes. Puree soup with an immersion blender until smooth.
- Cook's Notes:
- You can serve as-is or add some grilled prawns on top.
- Puree soup in a food processor instead of using an immersion blender if preferred.
Per Serving: 295 calories; 13.8 g fat; 39.4 g carbohydrates; 5.4 g protein; 0 mg cholesterol; 150 mg sodium. Full nutrition
ReviewsRead all reviews 5
The recipe was a little bland. Added a couple really small cloves of garlic, a sprinkling of red pepper flakes, a bay leaf, and a little nutritional yeast for some umami per the recommendation o...
So delicious. Like one of the other reviewer‘s I added 10 ounces of broccoli instead of the 3 ounces. I also added a couple of tablespoons of nutritional yeast and it tasted just like cream of b...
This is delicious! The only thing is the romanesco was not enough for me, 3.5 oz is a small amount. It was so watery so I used almost the whole head of romanesco and it turned out great!