Ingredients with Measurements:
- 1 head of broccoli, chopped into small florets
- 1 onion, chopped
- 2 cloves of garlic, minced
- 4 cups of chicken or vegetable broth
- 1 cup of grated Pecorino Romano cheese
- 1/2 cup of heavy cream
- 2 tablespoons of olive oil
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic and cook until softened, about 5 minutes.
2. Add chopped broccoli florets to the pot and stir to combine with the onion and garlic. Cook for an additional 5 minutes.
3. Pour in the chicken or vegetable broth and bring to a boil. Reduce heat and let simmer for 15-20 minutes, or until the broccoli is tender.
4. Remove the pot from heat and let cool slightly. Using a blender or immersion blender, puree the soup until smooth.
5. Return the pureed soup to the pot and stir in the grated Pecorino Romano cheese and heavy cream. Heat over medium heat until the cheese has melted and the soup is heated through.
6. Season with salt and pepper to taste.
7. Serve hot and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 25g
Carbohydrates: 12g
Protein: 18g
Substitutions for ingredients:
- Broccoli can be substituted with cauliflower or asparagus.
- Pecorino Romano cheese can be substituted with Parmesan cheese.
Variations:
- Add cooked chicken or shrimp to the soup for added protein.
- Top the soup with croutons or chopped bacon for added texture and flavor.
Tips and tricks:
- Be sure to let the soup cool slightly before blending to avoid any accidents.
- For a thicker soup, use less broth or add more broccoli.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in a bowl with a drizzle of olive oil and a sprinkle of grated cheese on top.
Garnishes:
Garnish with chopped parsley or chives.
Pairings:
Pair with a crusty bread or a side salad.
Suggested side dishes:
Serve with a side of roasted vegetables or a simple green salad.
Troubleshooting advice:
If the soup is too thick, add more broth or cream to thin it out. If the soup is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
Be sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Pecorino Romano cheese is a hard, salty cheese that originated in Italy. It is made from sheep's milk and is often used in Italian cuisine.
Flavor profiles:
This soup has a creamy and savory flavor with a hint of saltiness from the Pecorino Romano cheese.
Serving suggestions:
Serve this soup as a comforting and satisfying meal on a chilly day.
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Region: Italian