Roman broccoli soup

The soup of broccoli romano (or romanesco) is a tasty and vegetarian dish, with a very simple and super fast preparation: a real comfort food perfect for the colder days ahead. To prepare it you need a few ingredients: Roman broccoli, potatoes, shallots and finally, Brussels sprouts, which enrich the recipe and make it a healthy and nutritious mix of winter vegetables; In addition, to make the recipe more original, we have added a delicious Parmesan cream, whose flavor goes perfectly with the sweetness of the soup. Ideal as a first course but also as a main course, the soup can be accompanied with toasted croutons, or cooked in a pan with very little oil and a handful of aromatic herbs. Here's how to prepare the recipe for Roman broccoli soup without missing a beat.

Method

Cut the Romano broccoli after thoroughly washing and drying it. Peel the potatoes and cut them into cubes to facilitate quick cooking. Wash the Brussels sprouts and cut them in half. Coarsely chop the shallot. In a tall, large saucepan, brown the shallot in butter. Add the potatoes and let them brown. Add the brussel sprouts. Then add the broccoli and drizzle frequently with the vegetable broth. Leave a few broccoli tips aside to garnish the soup and, with the help of an immersion blender, reduce all the vegetables to a cream and season with salt and pepper to taste. In the meantime, you can prepare the Parmesan cream by melting the cheese in a non-stick saucepan with cooking cream or whole milk. Once ready, put the soup in small bowls and garnish with the Parmesan cream, a few coarsely chopped walnuts and the broccoli tips set aside. Add the croutons and serve.

Recommendations

Brussels sprouts have a full-bodied taste and give the dish a bitter aftertaste and a hint of acidity: if you don't like them, you can omit them, or replace them with leeks, with a sweeter taste. For those who love spicy, a pinch of chili pepper or hot paprika on top of the soup will give that extra touch of sprint.

Butter can be replaced by extra virgin olive oil, if you prefer, as well as nuts by other dried fruits such as chopped hazelnuts or coarsely chopped pine nuts. Parmesan cream can also be omitted or made with another type of cheese such as pecorino, which has a savory taste. If you don't have time to prepare it, a tablespoon of stracchino cheese will also do.

Note

You can prepare the soup a few hours in advance and heat it only when it is time to serve it.