Ingredients
- Vegetable stock
- 1 head of Romanesco
- Butter or cream to taste
- Salt & pepper to taste
- ½ cup Croutons
- ¼ cup Grated parmesan cheese
ROMANESCO SOUP WITH CROUTONS
Method
- Bring your stock to the boil
- Add florets of Romanesco
- When tender puree the whole lot with a stick blender or in a jug blender
- Adjust seasoning with salt and pepper and smooth out with a little cream or butter
- Serve hot topped with croutons and a sprinkle of sharp grated cheese
Comments
The cauliflower / broccoli hybrid Romanesco gives this soup a really elegant colour.
