Romanesco is only in season for one more week for the year. This unique veggie is similar to broccoli and cauliflower but is deliciously sweeter and more tender, making it an ideal veggie to sauté and puree for soup. As it is one of our favorite veggies and is here for a such short season, we like to enjoy it as much as possible while it’s available. Since romanesco is an excellent broccoli substitute in most recipes, we created our own version of a creamy classic soup.
Cream of Romanesco Soup
2 small heads of Romanesco, separate “trees” from base, chop up
1 medium yellow onion, chopped (3/4 to 1 cup)
2 carrots, sliced
2 c chicken broth
16 oz heavy cream
4 tbsp olive oi
2 cloves garlic, crushed
2-3 tbsp flour
2-3 tbsp butter
2 c shredded cheddar cheese
Optional: 2 tbsp bleu cheese
salt & pepper, to taste
In a large stock pot heat 4 tablespoons of olive oil so that the veggies sizzle when placed in pot. Toss the veggies in oil so that they all are lightly but completely coated in oil. You may need to add more olive oil. Sauté onions, carrots, and romanesco until soft—about 15 minutes.
Puree the sauteed veggie in a blender or food processor with 1 1/2 cup chicken broth.
In stock pot on low heat, sauté butter and flour until thick, slowly whisking in heavy cream. Add crushed garlic. Stir as mixture begins to thicken.
Add pureed veggie mixture to cream mixture in stock pot. Add 1/2 cup broth and warm until soup simmers; do not bring to a boil. Add shredded cheddar cheese, 1/3 cup at a time, stirring constantly until all cheese is added. Add optional bleu cheese and mix in until melted. Add salt and pepper to taste.
Garnish with shredded cheddar on top.
Note: cauliflower, mushrooms or broccoli may be substituted for romanesco to enjoy this soup all season long.