Cauliflower and Romanesco soup with gorgonzola

There is nothing like a warm, fragrant soup on a cold day and I have been whipping up soups here lately that are much appreciated by my husband, thankfully. With only the two of us at home, he is the main audience for my cooking frenzy. With the trip coming up am trying to get away from the kitchen so I can start packing my suitcase and make the final arrangements before we go away but noooo, I still find myself in the kitchen making this or that. I promised myself that today is the last day but we’ll see.

On my last market outing I found the rare (here) romanesco broccoli (or is it a cauliflower?) and grabbed a few of the beautiful light green ones very excited about the opportunity to cook them. Unfortunately they didn’t make it into the blog because I didn’t take pictures but do not despair, they are in season in Italy now so I will have opportunities to cook them there and will show and tell in posts from Italy.

With one romanesco left and a creamy white cauliflower I thought that combined, they would make a lovely soup, and that they did. I separated them into florets and cooked them with butter and onion and then added the stock and let them simmer for a while until soft. At the end I stirred in some cream (or rice milk) and gorgonzola dolce and let it all melt together. Gorgonzola goes wonderfully with cauliflower, but you can use another cheese as long as it’s a melting kind.

For garnish I kept a few small florets and gave them a quick stir in the pan with butter, bread crumbs and a handful of fresh chives.

Enjoy.

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Ingredients:

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2 tablespoons butter

1 small onion

1 head cauliflower, separated into florets

1 head romanesco, separated into florets

4 cups flavourful vegetable or chicken stock

1 cup rice milk or cream

Salt and pepper

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Directions:

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Melt butter over medium heat, add the onion and cook until translucent.

Add the cauilifower and romanesco floret and toss them with the onion and butter.

Add the stock and bring to a boil.

Cook on medium heat until the vegetables are cooked through, adding more stock as necessary.

When the soup is ready pure with an immersion blender right in the pot or transfer to a blender for a smoother texture.

Return to the pot, add the cream and cheese and heat up the soup.

To serve, ladle into soup bowls, garnish with a few florets sautéed with bread crumbs and chives.

If you have creme fraiche, spoon a little over the soup.

Buon appetito.

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