Just as I suspected, the groundhog spied his shadow this morning. Since winter is here to stay, I thought I’d post favorite soup recipes throughout the week, leading up to the Soup ‘n Bread party at the Bell House on Thursday.
In Italy, conical florettes of romanesco are traditionally sautéed with olive oil and anchovies, but in my kitchen in Brooklyn, these beautiful greens make it into a soup pot more often than not. They’re available in the Greenmarket from the fall through the winter, offering a nice break when you’ve had it up to here with root vegetables.
Cream of Romanesco Soup
1 small yellow onion, diced
1 tablespoon olive oil (or butter)
1 head romanesco
2 cups vegetable stock (or 1 cube bullion with two cups of water)
1 teaspoon curry powder
½ cup of cream, sour cream, or plain yogurt
Salt and pepper to taste
Two strips bacon (optional)
Sweat the onions in the olive oil or butter until translucent, then add the romanesco, cut into florettes. Add the two cups of stock and cover until florettes are steamed. Remove from heat and purée the soup with either a soup wand, or run it through a food mill, then return to the soup pot and turn the heat back on, very low. Stir in the cream and curry powder, add salt and pepper to taste. Sprinkle pieces of bacon on top of each bowl, and serve right away.