Creamy Broccoli Romanesco & Cauliflower Soup with Bacon
Yield
Yield: 8 Servings
Ingredients
3 slices of bacon, cut into small pieces
2 medium onions, medium dice
4 large cloves of garlic, cut in half
1 large celeriac, medium dice
1 large head of cauliflower, stem and crown cut into small pieces
3.5 cups chicken stock
1 ½ tsp salt
1 head of Broccoli Romanesco, cut into florets (or Broccoli)
½ cup cheddar cheese, shredded
1 tsp ground pepper
¼ cup heavy cream
Instructions
Preheat a medium pot or Dutch oven over medium- low. Add the bacon and cook until it is crispy. Remove the bacon from the pot and set aside.
Turn the heat down to low and add the onions to the pan. Sauté the onions until translucent. Next, add the garlic and cook for about a minute, stirring continuously. Add the remainder of the vegetables, except Romanesco. Add the stock and stir to combine. Simmer the soup until the vegetables are fork tender.
While the soup is simmering, bring a second small pot of water to a boil and salt it heavily. Once it starts to boil, add the broccoli Romanesco florets to the water and boil just until tender. Drain the water off and rinse the Romanesco with cool water. Set aside.
When the vegetables are cooked through, purée the mixture in a bender until creamy and thick. Finish by adding the cheese, salt and pepper, and heavy cream to the blender and blend to purée and combine it. Serve hot garnished with crispy bacon and the cooked Romanesco florets.
Notes
Recipe from past farm Chef Beth (2013)
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