Romanesco is a cross between cauliflower and broccoli and goes well with soup.

2 romanesco

1/2 finely chopped onion

8 dl water

2 chicken broth cubes

2 dl cream

1/2 ts salt

1/4 ts pepper

1/2 finely shredded leek

200 g crispy bacon

Clean the romanesco and divide it into bouquets. Put romanesco, onion, leek, water and broth in a saucepan. Bring to the boil and let it cook until the vegetables are tender.

Take out some romanesco bouquets from the soup and run the rest of the soup evenly with a hand mixer. Add cream and bring to the boil and season with salt and pepper.

Served with crispy bacon and good bread.

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