- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, finely chopped
- 5 shallots, finely chopped
- 3 turnips, diced
- 1 head romanesco or green broccoli, stems & florets, chopped
- 1 large potato, peeled and diced
- 6 cups vegetable or chicken broth
- ½ teaspoon thyme
- ½ teaspoon nutmeg
- 1 teaspoon cumin
- ¼ teaspoon salt
- Freshly ground black pepper, to taste
- ½ cup heavy cream
- 1 cup, freshly shredded sharp white cheddar cheese
In a large pot, bring the extra virgin olive oil to temperature over medium heat; add the garlic and cook for 1 minute. Add the shallots and continue cooking until soft, about 3 minutes.
Add the turnips, romanesco or broccoli, and potato; cook for another 3-4 minutes. Add the broth, thyme, nutmeg, cumin, salt, and pepper. Cover and bring to a boil. Reduce the heat and simmer until the vegetables are soft; about 10 minutes.
Using a handheld immersion blender, purée the vegetable mixture until smooth.
Add the cream and white cheddar cheese and reheat the soup over medium heat until hot.
- Yields: 8 servings
- Preparation Time: 30 minutes
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