Are you familiar with romanesco?  

It’s sort of a cross between cauliflower and broccoli, but with much more visual interest!

It’s almost too cool to eat, but once you realize how tasty and versatile it is, you won’t mind cutting into the intricate florets to make some tasty dishes…

Pretty cool, huh?

Hubby says it looks like something you’d see on Monsters, Inc. with it’s spikes and spirals, but I think it more resembles a piece of art.  

Isn’t it fun to discover such interesting varieties of food that are grown here in the state?

Once we cut into the romanesco head, you then start to see the familiar stalk and branching that broccoli and cauliflower have.

The flavor is pretty mild, just a bit nuttier than it’s more traditional cousins.  

The soup is quick and simple to make. Like all of 30 minutes. Very realistic to pull off on a hectic weeknight.  

Win-Win!

I served mine with a few tasty toppings. Crispy bacon, fresh arugula sprouts, and crunchy seasoned croutons. I also drizzled some chive oil (recipe coming soon!) over the surface.

I highly suggest you don’t skip this part! It adds a bit of elegance and interest to the soup.

Serve with a few slices of toasted French bread for extra dipping!

CREAMY ROMANESCO SOUP