- 2 tablespoons extra-virgin olive oil
- 1 small carrot, finely chopped
- 1 shallot, finely chopped
- 1/2 rib celery, finely chopped
- 3 1/2 ounces Romanesco broccoli, tough parts discarded, chopped
- 2 small potatoes, peeled and chopped
- 4 cups hot water
- salt and ground black pepper to taste
- Heat olive oil in a saucepan over medium-low heat. Add carrot, shallot, and celery; cook and stir until fragrant, 2 to 3 minutes. Add Romanesco broccoli and potatoes.
- Pour hot water into the saucepan. Season with salt and pepper. Cook, covered, until broccoli and potatoes are soft, about 40 minutes. Puree soup with an immersion blender until smooth.
03/29/2018
recipepes.com
Crema di Cavolo Romanesco (Romanesco Broccoli Soup), recipe
PT15M
PT1H
5
455 calories
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