Today I’ll explain how to make a romanesco broccoli soup. On Saturday, I was at the market and saw these beautiful romanesco broccoli and last night I set to work to turn them into a healthy, tasty, delicate, and very light dish.
If you like soups, don’t forget to read the recipe
- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 2 Minutes
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 332.17 (Kcal)
- Carbohydrates 51.20 (g) of which sugars 7.86 (g)
- Proteins 13.14 (g)
- Fat 10.27 (g) of which saturated 2.80 (g)of which unsaturated 6.09 (g)
- Fibers 9.15 (g)
- Sodium 1,948.59 (mg)
Indicative values for a portion of 160 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 2 people:
- 1 romanesco broccoli ((about 1 lb))
- 2 cups vegetable broth
- 1 clove garlic ((optional))
- 1 fresh chili pepper
- to taste salt
- to taste pepper
- 3.5 oz croutons ((optional))
Tools:
- 1 Pot (with 1.5 qt capacity)
- 1 Blender / Mixer
- 1 Spoon
- 1 Knife
- 1 Cutting board
Procedure
Soups are simple recipes, the difficult part is preserving the nutritional values of the vegetables and achieving bright colors and flavorful soups.
For a bright and flavorful soup, the secret lies in the quick cooking of the romanesco broccoli. Prolonged cooking tends to spoil the color.
Another secret for a bright soup is to cool the broccoli florets in cold water once cooked.
First, divide the broccoli florets with your hands or using a knife. Continue until you have removed the less tasty central hard part.
Remember not to throw away the central part, as it is also delicious for creating a cream, soup, or romanesco broccoli-flavored broth, just cook it for a long time.
You just need to start cooking the broth on the fire, and when it boils, immerse the romanesco broccoli florets. After about 10 minutes, when the florets are cooked, drain them from the broth and cool them by putting them in cold running water.
Don’t discard the hot broth, but keep it aside as we will need it later.
For a flavorful soup, heat some anchovy fillets with 2 tablespoons of oil, garlic, and pepper in a pan. Flavor the oil without burning the garlic, and cook until the fillet melts into a cream. Sauté the broccoli in it for a couple of minutes to blend the flavor.
At this point, put the broccoli florets in the chopper (or blender), add a glass of cooking broth, the garlic clove without the inner part (optional), finish with a grind of pepper and a pinch of salt.
Start chopping (or blending) and add the broth little by little until you have a thick and substantial cream of the ideal consistency.
The recipe is complete, you just need to plate it and bring it to the table.
Your romanesco broccoli soup is ready!
Plating Tips:
You can make this simple recipe unique by adding some garlic or rosemary-flavored croutons. Another trick to enhance the flavor of romanesco broccoli soup is to add some smoked scamorza cheese cubes, which will melt in the soup, adding texture and a pleasant smoky flavor.
Wine Pairing for Broccoli Soup:
For this flavorful and creamy soup, I recommend a fresh and delicate white wine, with aromatic notes that can enhance the broccoli flavor. For example, you can serve it with a Muller Thurgau.
