Roasted Romanesco Soup

February 13, 2025
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courtesy Lake Tahoe Markets

To roast the Romanesco:
1 large head Romanesco
2 Tbsp. olive oil
1 tsp. salt
4 slices prosciutto

For the soup:
2 Tbsp. olive oil
4 cloves garlic
2 large shallots
6 cups chicken stock
Salt and pepper to taste
½ cup heavy cream
1 cup grated Parmesan cheese

Preheat the oven to 400 degrees.  Remove the leaves and chop the Romanesco into 2 inch chunks and place in a bowl.  Add the olive oil and swirl around until the Romanesco is coated with oil.  Place the oiled Romanesco in a single layer on a baking sheet and roast for 35 minutes until soft and golden, turning once halfway through.

At the same time, place the prosciutto on another baking sheet and bake for 4-6 minutes until golden, but not burnt.  Keep an eye on this as it cooks quickly.  When it’s cooked, take it out of the oven, leave it on the baking sheet for a couple of minutes to crisp further and then crumble into small pieces with your fingers.  Place in a bowl and set aside.

In the meantime, finely chop the garlic and shallots.  Heat the olive oil and gently cook the garlic and shallots in a large saucepan until soft and slightly golden.  Remove the roasted Romanesco from the oven and add to the fried shallots and garlic, setting aside a few small florets for garnish.

Add the chicken stock and simmer everything together gently for around five minutes until the Romanesco is very soft.  Then, using an immersion blender whiz the stock and vegetables together until smooth and creamy.  Season to taste with the salt and pepper.  Stir in the heavy cream and Parmesan cheese.

Serve the soup in individual bowls garnished with the remaining roasted Romanesco and a sprinkling of crispy prosciutto.  Enjoy!

courtesy Lake Tahoe Markets

 

Take a head of broccoli, tint it lime green and decorate it with spires and minarets and you’ve got Romanesco!  One of the more unusual vegetables featured in the Market Bags, Romanesco appears to be part psychedelic broccoli, part alien life form. Recipe and photos courtesy Lake Tahoe Markets.

Aaron Aveiro
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Chicken Brooth, cream, Garlic, Healthy Cooking, Lake Tahoe Markets, Olive Oil, parmesan cheese, prosciutto, Romanesco, shallots