Say Cruciferous

Posted by on Jan 29, 2014 in Soup | 1 comment


Say, Cruciferous ten times.

Specifically including cruciferous vegetables like cauliflower and broccoli are lovelier when they are as striking as chartreuse Romanesco.  Our beloved has arrived earlier than normal during the ‘skinny’ season (winter) at the Farmers’ Market.








We ate it once a week last year in a half warm salad with avocado and black-eyed peas—and eagerly grabbed a few crowns last week.








Leek, White Bean and Romanesco Soup topped with the tender leaves finely minced, crumbled roasted chestnuts, Parmesan, and goat cheese toasts made a mellow and cozy way end Tuesday…








Saute the seasoned leek and garlic before adding the florets, stock and bundle of thyme to simmer until soft and tender.















Discard the thyme and move the soup to a blender; puree until it is chunky smooth (even easier is an immersion blender). Stir in a can of white kidney (cannellini) beans, rinsed and drained.  Heat the soup through ...

Adjust the seasonings; pick up a deep soup spoon and slide to a soft seat.








Did you think the soup would be green?

One Comment

  1. 1-29-2014

    Wow…purple cauliflower too?

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