Cream of Romanesco soup Recipe

• 3 spring onions, only the white part (app. 100 g), sliced
• 2 cloves garlic, chopped
• ½ tbs olive oil
• 100 g celery, root, cleaned, roughly chopped
• 1 parsley, root, cleaned, cut in half
• 1 broccoli head, (Romanesco, Romanesque cauliflower or Broccoflower) (app. 700 g), divided into florets
• 2-3 cm fresh ginger root, peeled, cut in half
• Few red, green and black peppercorns
• 1 tsp sea salt
• ½ tsp black pepper

Directions

1.

Sauté onions and garlic in olive oil, for 2-3 minutes, over medium heat.

2.

Add celery, sauté briefly. Set aside.

3.

Place the Romanesco florets in a microwave proof dish, add the sautéed onions and celery; add parsley and ginger, mixed peppercorns and pour enough water to cover the Romanesco.

4.

Cover and cook in a microwave at MAX for 20 minutes or until soft. Remove the parsley and ginger roots, and the peppercorns. Reserve some small Romanesco florets for decoration.

5.

With a slotted spoon transfer the vegetables to a blender or food processor and puree until smooth. Season with salt and pepper.

6.

Decorate each serving of the soup with few florets, drizzle with some olive oil if desired.