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Broccolo Romano Soup

seared broccolo romano soup

Prep

Cook

Total

Yield 4 -6

Ingredients

Instructions

  1. Divide the broccolo into small, individual florets. Make sure they are thoroughly dry, otherwise you will get a lot of spattering.
  2. Pour the olive oil into a big soup pot, and heat to medium high.
  3. Working in batches, brown the florets well, only on one side, without over crowding. You want to brown one side well, while keeping the other side bright green. Set aside. You may need to add a bit more olive oil as you go along.
  4. Turn the heat down to medium and add the butter, onion and salt. Cook until wilted, about 10 minutes.
  5. Add the broccolo back in to the pot, along with the jerusalem artichokes. Give it a good stir and add water to cover by 1 inch.
  6. Bring to a simmer and cook until everything is tender, about 20 minutes.
  7. Using an immersible blender, puree to desired consistency.
  8. Add lemon juice and zest, stir and adjust for seasoning.

Recipe by Elizabeth Minchilli at https://www.elizabethminchilli.com/2014/12/seared-broccolo-romano-soup/