Romanesco broccoli is one of the prettiest vegetables out there. I almost didn’t want to eat it because I loved the way it looked so much! It tastes like broccoli and cauliflower had a baby. Simply roasting it in the oven with some olive oil is really good, but I decided to go one step further and make a soup. This week it finally started getting cooler outside, so a big bowl of soup sounded perfect. For a quick topping, I make some easy Parmesan crisps in the oven!
1 head romanesco, florets chopped
1 large garlic clove, minced
3 cups chicken stock
2 Yukon potatoes, peeled and cubed
1/4 teaspoon white pepper
1/4 teaspoon salt
1/2 teaspoon onion powder (or 1/2 real onion)
Extra salt and black pepper to finish
Parmesan cheese, grated
Preheat oven to 350 degrees. Place the chopped romanesco on a baking sheet lined with parchment paper and drizzle with olive oil. Roast for 30 minutes. In the meantime, saute the garlic for about a minute or so in a large pot. Add the potato, chicken stock, white pepper, salt, and onion powder. Cook until potatoes are fork tender. When the romanesco is ready, mix that into the soup as well. At this point, you can either put the contents into a blender and blend until smooth, or if you have an immersion blender like I do, you can use that! Once fully blended, add the Greek yogurt (don’t let soup come to a boil again) and salt and pepper to taste.
To make the Parmesan crisps, simply form the cheese into a rectangular shape on a baking sheet lined with parchment paper and broil for 2 minutes or until the edges are crispy and golden. Cut into strips or place the whole crisp into the soup!
**My intention was to add an onion to the soup, but once I got started I realized I didn’t have one! I used the onion powder in its absence which worked out okay. If I had the onion though, I would have cooked it down with the garlic until translucent, then added the potato etc.