I like to call the magnificently shaped chartreuse-hued Romanesco the Fibonacci broccoli as it is one of the most stunning representations of the mathematician’s fractal spiral. Each cauliflower-like head is a work of art with a nuttier, slightly sweeter flavor than its namesake. They can be roasted, grilled or steamed. This recipe pairs them with creamy leeks to make a luscious soup.
Ingredients
- Olive oil
- 3 large leeks—halved lengthwise, cleaned and finely chopped
- ½ teaspoon coarse sea salt
- 10 grinds of black pepper
- 1½ pounds Romanesco broccoli—florets separated
- 4 finely chopped green onions
- 4 cups vegetable stock
- 1 tablespoon finely chopped chives
- 4 slices grilled sourdough or ciabatta
Preparation
Pour 1½ tablespoons of olive oil into a large saucepan over medium heat. Add the leeks, salt and pepper, and cook, stirring frequently, until soft and tender, approximately 7–8 minutes.
Add the Romanesco florets and green onions to the leeks. Cook for 3–4 minutes. If the mixture feels a little dry, add ½ tablespoon of olive oil. Pour the vegetable stock into the pan and bring to a simmer, uncovered. Cook until the Romanesco is soft, about 12–15 minutes, depending on the size of the florets.
To get a completely smooth texture for the soup, purée it for at least 1 minute at high speed in a blender (remember to hold down the lid) or for at least 3 minutes if you use an immersion blender.
Pour the soup into serving bowls, add a swirl of olive oil and a scattering of chives. Serve with grilled sourdough or ciabatta.
About this recipe
This recipe is reprinted with permission from Flavour, Savouring the Seasons: Recipes from the Market Table by Pascale Beale. Published by M27 Editions © 2024.
