← All recipes

🍲 Creamy Potato Romanesco Soup

203 kcal · 30 min · 4 servings

Creamy Potato Romanesco Soup Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Thoroughly wash the Romanesco and remove any tough stem parts.
  2. 2. Break the Romanesco into small, bite-sized florets.
  3. 3. Peel the potatoes completely.
  4. 4. Cut the peeled potatoes into small cubes.
  5. 5. Place the vegetable broth and the potato cubes into a large pot.
  6. 6. Bring the mixture to a boil in a pot.
  7. 7. Cook the potatoes for about 30 minutes until they are soft.
  8. 8. Carefully lift the soft potatoes out of the broth and set them aside.
  9. 9. Add the Romanesco florets to the hot broth.
  10. 10. Cook the Romanesco florets for about 8 minutes until they are tender-crisp.
  11. 11. Lift half of the Romanesco florets out of the soup and set them aside.
  12. 12. Return the previously removed potatoes to the pot.
  13. 13. Puree the soup in the pot until smooth and creamy.
  14. 14. Season the soup to taste with salt and pepper.
  15. 15. Place the savoy cabbage leaves on the plates to create four small soup bowls.
  16. 16. Fill the hot soup into the savoy cabbage leaves.
  17. 17. Stir a spoonful of crème fraîche into the soup.
  18. 18. Place the reserved Romanesco florets on top of the soup as a garnish.
  19. 19. Serve the soup immediately while it is still hot.

Nutrition per serving