Romanesco White Cheddar Bisque

  • 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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