Ingredients
- 2 heads of Romanesco cauliflower, cut into florets, washed and rinsed
- 1 tablespoon whole cumin seeds
- 1 small brown onion, chopped
- 1 bunch of kale, washed, rinsed and roughly chopped (including stalks)
- olive oil
- 2 cups of vegetable or chicken stock
- ½ cup of cream
- Salt and pepper to taste
- Smoked salmon to garnish
Roasted Romanesco and Kale Soup with Wildsmoke Salmon
Method
- Preheat the oven to 180-200˚c
- Place the Romanesco florets in a roasting tray, drizzle with olive oil and cumin seeds and roast for 30 minutes
- Heat the remaining olive oil in a large saucepan
- Add the chopped onions and sauté at medium heat until soft and golden, about 10 minutes
- Add the kale and cook until it starts to become tender Add the Romanesco and stock and cook, about 15-20 minutes
- Place the mixture in a food processor and process until smooth
- Return the puree to the saucepan, stir in the cream, and simmer for another 5 minutes
- Add cracked pepper and salt to taste
- When ready to serve, ladle the soup into bowls, add smoked salmon and pepper
Comments
Sometimes called “Roman cauliflower” the lineage of the Romenesco vegetable goes back to the cauliflower. It has the same texture, but the flavour is closer to that of broccoli, except more subdued.
Thanks to Ettrick Gardens- kale and romanesco, and Wild Smokehouse - smoked salmon, and for providing the ingredients used in the demonstration at the market
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