This is a special soup made mostly with unwanted and discarded ingredients. You won’t find a much better cream soup than this. We were super inspired by a book called Bread is Gold by Massimo Bottura and friends, which sits next to our TV.
Makes 3
Time: 🕰🕰
Effort: 💪💪
Ingredients:
1 leftover romanesco stalk, or 2 broccoli stalks
Discarded onion peels
Discarded celery fibres/peels/ends
Discarded carrot peels/heads/ends
Leftover cheese rinds (comté, parmiggiano)
2 garlic cloves
1 spring onion
Water
80ml cooking cream
10g butter
Truffle oil
Method:
1. Up to a week before, boil discarded onion, celery and carrot bits in around 500ml of water for 30 minutes, then store in fridge until the day: this is your “garbage” stock
2. On the day, chop up romanesco/broccoli stalk(s), garlic, and spring onion
3. Add spring onions and garlic to a pot and sweat in butter until softened, around 5 minutes
4. Add romanesco/broccoli stalks and stir to coat
5. Add stock from step 1 and enough water to not risk the pot drying out
6. Bring to boil and simmer until stalks are soften enough to blend – around 30 minutes
7. Remove soup from flame and blend with handheld blender until smooth, adding water bit by bit where necessary until the liquid is able to circulate, but still rather thick
8. Add half of the cream and blend further until frothy
9. Return to the flame; add cheese rinds and simmer until flavours from the rinds are released, around 20 minutes
10. Stir in the remaining cream and bring to temperature
11. Rigorously check seasoning and adjust with salt until just right – this is a heavy soup which can carry quite a bit of salt without tasting overboard
12. Fish out the rinds (optional)
13: Divide soup into bowls
14. Finish with a swirl of truffle oil
Nat & E Homecooking 