Potato Romanesco Soup
Potato Romanesco Soup is a recipe with fresh ingredients from the vegetable soup category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 Romanesco
- 4 small potatoes
- 1.5 l vegetable broth
- Salt
- pepper (ground)
- 100 g crème fraîche
- 12 Savoy cabbage leaves for serving
Instructions
-
1.
Wash, trim, and cut the Romanesco into florets. Peel and dice the potatoes. Bring the vegetable broth with the potatoes to a boil in a pot; simmer until the potatoes are tender about 30 minutes, then remove them from the broth and cook the Romanesco florets in the same broth for about 8 minutes until al dente.
-
2.
Remove half of the florets from the soup, return the potatoes, and puree the mixture. Season with salt and pepper. Arrange the cabbage leaves on plates to create four soup bowls. Ladle the hot soup into each bowl, stir in some crème fraîche, and top with the remaining Romanesco florets. Serve immediately.
