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Welcome to the Intervale Food Hub recipe collection! Our goal is to inspire you to cook delicious food at home using the best seasonal ingredients. Every week, we find a handful of recipes to use with the ingredients that we're delivering that week, so our collection is constantly changing and growing. 

Roasted Romanesco Soup with Procuitto

INGREDIENTS 2 heads of romanesco, cut into florets, washed and rinsed 1 small brown onion, chopped 3 tbsps olive oil 2 cups of chicken stock ½ cup of heavy cream 1 tbsp of sugar 4 pieces of prosciutto Salt and pepper to taste Dollop of pesto, optional Romanesco florets for garnish   INSTRUCTIONS 1. Preheat the oven to 350˚F.  Place the romanesco florets in a roasting tray, drizzle with 2 tbsps of olive oil, and roast for 30 minutes. 2. Place the prosciutto in a separate roasting pan and roast for 10-15 minutes, or until crispy. 3. Heat the remaining olive oil in a large saucepan.  Add the chopped onions and saute at medium heat until soft and golden, about 10 minutes. 4. Add the romanesco and chicken stock and cook until tender about 15-20 minutes. 5. Place the romanesco mixture in a food processor and process until smooth. 6. Return the romanesco puree to the saucepan, stir in the cream, and simmer for another 5 minutes. 7. Add sugar and salt to taste. 8. When ready to serve, ladle the soup into bowls, add prosciutto and pepper.  Garnish with a few romanesco florets and a swirl of pesto.

INGREDIENTS

2 heads of romanesco, cut into florets, washed and rinsed

1 small brown onion, chopped

3 tbsps olive oil

2 cups of chicken stock

½ cup of heavy cream

1 tbsp of sugar

4 pieces of prosciutto

Salt and pepper to taste

Dollop of pesto, optional

Romanesco florets for garnish

 

INSTRUCTIONS

1. Preheat the oven to 350˚F.  Place the romanesco florets in a roasting tray, drizzle with 2 tbsps of olive oil, and roast for 30 minutes.

2. Place the prosciutto in a separate roasting pan and roast for 10-15 minutes, or until crispy.

3. Heat the remaining olive oil in a large saucepan.  Add the chopped onions and saute at medium heat until soft and golden, about 10 minutes.

4. Add the romanesco and chicken stock and cook until tender about 15-20 minutes.

5. Place the romanesco mixture in a food processor and process until smooth.

6. Return the romanesco puree to the saucepan, stir in the cream, and simmer for another 5 minutes.

7. Add sugar and salt to taste.

8. When ready to serve, ladle the soup into bowls, add prosciutto and pepper.  Garnish with a few romanesco florets and a swirl of pesto.

Source: http://www.beyondsweetandsavory.com/2012/0...