How to make Romanesco soup
Products
Romanesco - 500 grams
Water - 1 glass
Potatoes - 4 pieces
Celery - 1 piece
Carrots - 2 pieces
Onions - 1 head
Butter - 150 grams
Flour - half a glass
Milk - 3 cups
Cheese - 200 grams
Salt and pepper to taste
How to make Romanesco soup
1. Pour 1 glass of water into a saucepan, put on fire and bring to a boil.
2. Wash Romanesco and chop finely.
3. Peel and chop the potatoes.
4. Wash and chop the celery.
5. Peel and finely chop the carrots, peel the onions and finely chop.
5. Put the romanesco, potatoes and celery into a saucepan.
6. Cook for 15 minutes.
7. In a saucepan, melt 150 grams of butter over low heat.
8. Gradually adding flour to the butter, stir constantly until a single mass is formed.
9. With constant stirring, keep on a low heat for 2 minutes.
10. Turn off heat, add milk and stir with a mixer.
11. Return the saucepan with the creamy mass to the heat, keep for 2-3 minutes until thickened, but do not bring to a boil.
12. Add vegetables together with broth, salt and pepper.
13. Grate cheese into a saucepan, stir until melted.
14. Grind the soup into puree using a blender.
15. Heat the soup a little, stirring constantly, over medium heat.
Fusofacts
- Romanesco cabbage scientists brought out specially by crossing cauliflower and broccoli. In taste, Romanesco cabbage is very similar to cauliflower, but it has original qualities of consistency and delicate aroma.- Romanesco cabbage on the Russian market appeared/ at the beginning of zero. The cost of fresh Romanesco cabbage is from 400 rubles / 1 kilogram (on average in Moscow as of June 2017).
- Calorie content Romanesco cabbage - 25 kcal / 100 grams.