parsnip

You can always roast or steam Romanesco, but I like to use it to make Romanesco Soup.

Romanesco Soup

Romanesco might be the vegetable of an architect’s dreams. This broccoli cauliflower hybrid is full of M.C. Escher angles. I could eat soup every day. It can be easy and tough to master. So much of it comes down to semantics of seasoning. For this Romanesco Soup, I wanted to riff on the green color, adding a green tasting food like celery root, which when the hairy husk of an exterior is cut off reveals pale flesh that taste like the stalk. A little parsnip goes a long way but I love it in soup. Fennel offers a smidge of sweetness and a barely green bulb sliced into half moons. The spice here is enough curry powder to give it an edge but not enough to taint the silky green surface with turmeric’s golden glow. No, instead, that’s done by actual shaved disks of fresh turmeric as an optional garnish with shaved jalapeno for a hit of heat (and more green), and the fresh sudsy scent of cilantro. Fresh turmeric is a revelation–it’s a taste of sweet earth with only rooibos coming close to matching that flavor moniker. Don’t skip the butter unless you’re vegan (then, you can totally sub in vegetable stock and all olive oil). I love the luscious texture the butter gives to the soup and a hint of flavor without it becoming at all indulgent. But then again, I’m of the ilk that a soup made from scratch (that includes using boxed broth) with time, love, and intention is pure indulgence of the highest order that feeds the stomach and soul simultaneously.

Continue Reading

Author Photo by Stephanie Shih | Privacy Policy