This was very nice, mild, and a pretty color. I added a pat of butter and some freshly gr. nutmeg. This calls for home made chicken stock which I did not have, but I know it would have been a better addition to the soup.
Soup Chou Romanesco
3 tablespoons good olive oil
1 medium onion chopped fine
2 shallots chopped fine
1 medium chou romanesco (if you’re lucky!) or medium bunch of broccoli
½ -1 tablespoon turmeric
4 cups chicken or vegetable stock, preferably homemade
pinch saffron
salt and pepper
Sauté the onion and shallots in the olive oil until soft but not brown. Cut the broccoli into its little “trees” and add to onions. Add the turmeric. Stir for a couple minutes over medium heat (you want to keep the green color). Add the stock and saffron and bring just to a boil, then reduce heat and simmer until broccoli is soft. Puree the soup with a hand blender (my favorite) or blender or processor. Salt and pepper to taste. Serve hot.
Note: You could even add a little cream to the soup to make it a tad richer and a little more elegant.
Credit goes to Doug Cushman a former Redding artist and author who now lives and works in Paris. He contributes to a on-line local newspaper.