ROMANESCO?
Romanesco (Brassica oleracea) has been cultivated in Italy since the sixteenth century, and is currently in season at Northern California farmers markets. Its delicious nutty flavor, vibrant color and plentiful nutrients make it a perfect ingredient for a simple one- pot soup. Yield: About four cups. (For extra credit, look up "fractals" and "fibonacci numbers").
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ROMANESCO SPRINGTIME SOUP
INGREDIENTS:
2- 3 cups Romanesco, roughly chopped
2-3 medium shallots, peeled
2 ribs celery, chopped
2 - 3 garlic cloves, peeled
2 bay leaves
fresh water to cover
1 cup + more as needed unsweetened plain almond milk or soy milk
1/2 teaspoon sea salt, or to taste
freshly ground black pepper to taste
METHOD:
Place vegetables and bay leaves in a soup pot; add just enough fresh water to cover the vegetables by about one inch.
Bring to a simmer, cover, and allow to cook gently on a medium flame until Romanesco is just tender and still bright green.
Remove from heat. Carefully drain vegetable broth into clean glass jars. Allow cooked vegetables to cool. Remove bay leaves.
In stages, puree the vegetables in a blender, adding vegetable broth and nut milk or soy milk as needed.
For a creamier soup, use a larger proportion of nut milk than broth, adjusting the consistency to your taste.
Add sea salt and a few generous grinds of fresh black pepper.
Taste and adjust seasoning.
SERVING SUGGESTIONS:
The flavor of this soup is enhanced if it is allowed to rest for a few minutes, but if you can't wait, reheat and serve immediately in pre-warmed ceramic bowls or mugs. Garnish with a drizzle of olive oil, your choice of fresh chopped herbs, or dust with a sprinkling of red pepper flakes or Hungarian paprika. Enjoy a taste of springtime!
