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5 from 2 votes

Roasted romanesco soup with prosciutto

This soup has a wonderful mellow, nutty flavor which lends a nice contrast to the salty prosciutto.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Soup
Cuisine: American
Servings: 4 servings
Author: Vy Tran

Ingredients

  • 1 pound (2 heads) romanesco, cut into florets, washed and rinsed
  • 1 small small brown onion, chopped
  • 3 tbsps olive oil
  • 2 cups chicken stock
  • 1/2 cup organic heavy cream
  • 1 tbsp granulated sugar
  • 4 pieces of prosciutto
  • Salt and pepper to taste
  • small romanesco florets for garnish

Instructions

  • Preheat the oven to 350˚F. Place the romanesco florets in a roasting tray, drizzle with 2 tbsps of olive oil, and roast for 30 minutes.
  • Place the prosciutto in a separate roasting pan and roast for 10-15 minutes, or until crispy.
  • Heat the remaining olive oil in a large saucepan. Add the chopped onions and saute at medium heat until soft and golden, about 10 minutes.
  • Add the romanesco and chicken stock and cook until tender about 15-20 minutes.
  • Place the romanesco mixture in a food processor and process until smooth.
  • Return the romanesco puree to the saucepan, stir in the cream, and simmer for another 5 minutes.  If the soup is too thick, add one tablespoon of water to thin it to your liking.
  • Add sugar and season with salt and pepper to taste.
  • When ready to serve, ladle the soup into bowls, add prosciutto and pepper. Garnish with a few romanesco florets.