{"id":2799,"date":"2025-02-13T16:11:00","date_gmt":"2025-02-14T00:11:00","guid":{"rendered":"https:\/\/aladaymobilemedia.com\/?p=2799"},"modified":"2025-02-13T16:11:00","modified_gmt":"2025-02-14T00:11:00","slug":"roasted-romanesco-soup","status":"publish","type":"post","link":"https:\/\/aladaymobilemedia.com\/ru\/roasted-romanesco-soup\/","title":{"rendered":"Roasted Romanesco Soup"},"content":{"rendered":"

 <\/p>\n

\"\"
courtesy Lake Tahoe Markets<\/figcaption><\/figure>\n

To roast the Romanesco<\/u>:
\n1 large head Romanesco
\n2 Tbsp. olive oil
\n1 tsp. salt
\n4 slices prosciutto<\/p>\n

For the soup<\/u>:
\n2 Tbsp. olive oil
\n4 cloves garlic
\n2 large shallots
\n6 cups chicken stock
\nSalt and pepper to taste
\n\u00bd cup heavy cream
\n1 cup grated Parmesan cheese<\/p>\n

Preheat the oven to 400 degrees.\u00a0 Remove the leaves and chop the Romanesco into 2 inch chunks and place in a bowl.\u00a0 Add the olive oil and swirl around until the Romanesco is coated with oil.\u00a0 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.<\/p>\n

At the same time, place the prosciutto on another baking sheet and bake for 4-6 minutes until golden, but not burnt.\u00a0 Keep an eye on this as it cooks quickly.\u00a0 When it\u2019s 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.\u00a0 Place in a bowl and set aside.<\/p>\n

In the meantime, finely chop the garlic and shallots.\u00a0 Heat the olive oil and gently cook the garlic and shallots in a large saucepan until soft and slightly golden.\u00a0 Remove the roasted Romanesco from the oven and add to the fried shallots and garlic, setting aside a few small florets for garnish.<\/p>\n

Add the chicken stock and simmer everything together gently for around five minutes until the Romanesco is very soft.\u00a0 Then, using an immersion blender whiz the stock and vegetables together until smooth and creamy.\u00a0 Season to taste with the salt and pepper.\u00a0 Stir in the heavy cream and Parmesan cheese.<\/p>\n

Serve the soup in individual bowls garnished with the remaining roasted Romanesco and a sprinkling of crispy prosciutto.\u00a0 Enjoy!<\/p>\n

\"\"
courtesy Lake Tahoe Markets<\/figcaption><\/figure>\n

 <\/p>\n

Take a head of broccoli, tint it lime green and decorate it with spires and minarets and you\u2019ve got Romanesco!\u00a0 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.<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

  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 \u00bd cup heavy cream 1 cup grated Parmesan cheese Preheat the oven to 400 […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[268,308,172,54,84,45,309,307,306,310],"tags":[],"class_list":["post-2799","post","type-post","status-publish","format-standard","hentry","category-chicken-brooth","category-cream","category-garlic","category-healthy-cooking","category-lake-tahoe-markets","category-olive-oil","category-parmesan-cheese","category-prosciutto","category-romanesco","category-shallots"],"translation":{"provider":"WPGlobus","version":"3.0.1","language":"ru","enabled_languages":["en","es","de","fr","ru"],"languages":{"en":{"title":true,"content":true,"excerpt":false},"es":{"title":false,"content":false,"excerpt":false},"de":{"title":false,"content":false,"excerpt":false},"fr":{"title":false,"content":false,"excerpt":false},"ru":{"title":false,"content":false,"excerpt":false}}},"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/aladaymobilemedia.com\/ru\/wp-json\/wp\/v2\/posts\/2799","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/aladaymobilemedia.com\/ru\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/aladaymobilemedia.com\/ru\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/aladaymobilemedia.com\/ru\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/aladaymobilemedia.com\/ru\/wp-json\/wp\/v2\/comments?post=2799"}],"version-history":[{"count":2,"href":"https:\/\/aladaymobilemedia.com\/ru\/wp-json\/wp\/v2\/posts\/2799\/revisions"}],"predecessor-version":[{"id":2803,"href":"https:\/\/aladaymobilemedia.com\/ru\/wp-json\/wp\/v2\/posts\/2799\/revisions\/2803"}],"wp:attachment":[{"href":"https:\/\/aladaymobilemedia.com\/ru\/wp-json\/wp\/v2\/media?parent=2799"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/aladaymobilemedia.com\/ru\/wp-json\/wp\/v2\/categories?post=2799"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/aladaymobilemedia.com\/ru\/wp-json\/wp\/v2\/tags?post=2799"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}