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RECIPE: Romanesco Broccoli and Leek Soup
- Yield: Serves 4-6 1x
Description
I like to call the magnificently shaped chartreuse-hued Romanesco the Fibonacci broccoli as it is one of the most stunning representations of the mathematician's fractal spiral. Each cauliflower-like head is a work of art with a nuttier, slightly sweeter flavor than its namesake. They can be roasted, grilled, or steamed. This recipe pairs them with creamy leeks to make a luscious soup.
Ingredients
Units
Scale
- Olive oil
- 3 large leeks, halved lengthwise, cleaned and finely chopped*
- 1/2 tsp coarse sea salt
- 10 grinds of black pepper
- 1 1/2 lbs Romanesco broccoli, florets separated
- 4 finely chopped green onions*
- 4 cups vegetable stock
- 1 Tbsp finely chopped chives*
- 4 slices grilled sourdough or ciabatta
Instructions
- Pour 1 1/2 tablespoons of olive oil into a large saucepan over medium heat. Add the leeks, salt, and pepper, and cook, stirring frequently, until soft and tender, approximately 7 to 8 minutes.
- Add the Romanesco florets and green onions to the leeks. Cook for 3 to 4 minutes. If the mixture feels a little dry, add 1/2 tablespoon of olive oil. Pour the vegetable stock into the pan and bring to a simmer, uncovered. Cook until the Romanesco is soft, about 12 to 15 minutes, depending on the size of the florets.
- To get a completely smooth texture for the soup, purée it for at least 1 minute at high speed in a blender (remember to hold down the lid) or for at least 3 minutes if you use an immersion blender.
- Pour the soup into serving bowls, add a swirl of olive oil and a scattering of chives. Serve with grilled sourdough or ciabatta.
This recipe comes from Pascale’s latest cookbook, Flavour—Savouring The Seasons: Recipes From The Market Table. Learn more at pascaleskitchen.com.
