Romanesco potato soup

Ingredients for 4 servings:

• 1 head of Romanesco
• 2 medium-sized potatoes, boiled, or diced and pre-cooked in the broth for 20 minutes
• 1 liter vegetable broth
• 100 g sour cream
• salt and pepper
• 1 pinch of ginger, grated
• 2 pinches of turmeric, optional
• 1 tsp butter
• 1 tbsp herbs as desired, if available

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

quick, easy, delicious

Wash, trim, and chop the Romanesco. Peel and finely dice the potatoes. Bring to a boil in vegetable broth, cook for about 20 minutes, then add the Romanesco florets and cook for about 8 minutes. Add grated ginger and turmeric if desired; otherwise, omit. Add the sour cream and butter. Purée the soup until it is still slightly grainy; this is how I like it best; you can, of course, purée it until completely creamy. Season with salt and pepper. Sprinkle with herbs, if available. If using pre-cooked potatoes, first cook the Romanesco florets until soft, then add the peeled and diced cooked potatoes.