Everyone to the table! Today the menu includes a nice Broccoli and Potato Cream Soup with Crispy Speck and Toasted Bread.
Here I am again with a new healthy, tasty, and genuine recipe. Let’s prepare this delicious Romanesco broccoli cream soup together.
This dish is really simple and economical, but above all light. It’s perfect for those who follow a healthy and careful diet; for those who want to warm up during cold winter days; for those who have vegetables in the fridge they want to consume in a different way.
To make it more appetizing, I added a bit of crispy speck and some toasted bread to this broccoli and potato cream soup.
The result is a simple dish that will surprise you with its goodness!
Try also this delicious Bean Soup with Broccoli and Carrots, an easy, fast, and economical dish, perfect for those always in a hurry.
If you are a fan of dishes like this, don’t miss my collection of Soups, Minestrone, and Cream Soups, they’re all worth trying!
Now let’s see the ingredients to make a tasty potato and broccoli cream soup.
Other recipes you might be interested in:
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter, Winter, Spring
Ingredients
- 1 Romanesco Broccoli (medium size)
- 2 potatoes (about 300 grams)
- 3.5 oz Speck
- Salt
- Pepper (only if you like)
- 3 tablespoons Olive oil
- Half to taste Onion
- 1.8 oz leek
- 1 sprig Rosemary
- 1 leaf Bay leaf
- Parmigiano Reggiano DOP (to taste!)
Tools
- Frying pan
- Saucepan
- Sieve
- Cutting board
- Hand blender
- Ladle
Preparation
To accompany this delicious broccoli cream soup, I chose to toast slices of bread in a pan instead of frying them.
You can also put them in the oven, just long enough to make them golden (1 slice per person cut into wedges is fine).
Now let’s get to it! Clean the Romanesco broccoli. Remove the outer leaves, separate all the florets, put them in a sieve and rinse well under cold water.
Peel two potatoes, wash them well and cut them into cubes. Thinly slice half an onion (you can use less) and some leek.
Take a large saucepan, pour in two to three tablespoons of olive oil and brown the onion and leek.
Then add both the broccoli and the potatoes and cook for a couple of minutes over medium heat.
Now cover everything with water (or vegetable broth which you can also prepare the night before). Add a sprig of rosemary, 1 bay leaf, salt, pepper, and cover with a lid.
Don’t overdo it with the water because if it evaporates during cooking you can always add more; if you put too much, you’ll have to remove it with a ladle, otherwise the cream soup would be “soupy”.
Let it cook over a medium-low flame until the vegetables are soft (about 30 minutes). At that point, remove the saucepan from the heat and blend everything with a hand blender.
Meanwhile, put the speck cut into strips in a saucepan and make it crispy, turning it with a ladle.
At this point, plate your cream soup, sprinkle some Parmesan on top and stir to incorporate it, place a spoonful of crispy speck in the center and two slices of toasted bread on the side.
Enjoy your meal and see you next recipe!
For a completely vegan version, you can replace the speck with pan-fried mushrooms.
Article protected by copyright © – Gabriella Geroni © All Rights Reserved
