Petite European Dresses

Finally I post one! The soups are my passion, I prepare and continually invent new ones every time! Have what it takes to clean the fridge from any plant unused:) Maybe it is not correct to call it smooth, I think it's more of a soup, but this soup flutter when the consistency is so smooth and velvety soft the epithet suits him!
As the weather permits it I made one with my favorite vegetable: broccoli. Broccoli, cauliflower, cabbage, broccoli, they are my conception of absolute goodness. I love the variety of suits this large family and the strange thing is that I liked as a child! Have you ever heard of children who steal cauliflower cooked before being served? There, now you've heard! Do not even bother me that the smell released when you boil them. In general I tend to use these plants as neutral as possible to be able to fully experience the taste: the steam. It also tends not to dress and eat with your hands as if they were potato chips. In addition, vegetables are also one of the finest there is, the shapes are so appealing!
Anyway ... Today I present to you the broccoli Romanesco accompanied by other flavors. Someone tell me why it's called Romanesco? Roman is a variety?
course you can use the vegetables that you like if you do not like broccoli (really there is someone who does not like?).
Regarding the vegetable broth that I have to say I have spares in the freezer : half-pots liter pull-out in the morning to let them thaw. There are two ways to prepare: prepared soups or very soupy and stolen by storing excess water in the precious jars, or prepare a simple soup with an onion, carrot, celery and herbs you like, all filtered and That's it. You can also use the stock granular or nut but at least try to buy one without MSG!
ps. I use a sort of homemade nut plant: various herbs mixed with salt and pepper, but you have to prepare in the summer when there are herbs!
pps. add a small note: finished speaking of my beloved broccoli I received unexpected good news (after weeks some hard). Now I begin to love him more than to worship?

Cream of broccoli Romanesco
Romanesco broccoli 1 (500 gr)
medium sized potatoes 2 or 3 ;
2 carrots
onion 1 / 2
vegetable broth as needed
almonds (optional)
cheese (I used the goat, but that's fine Parmesan, Gorgonzola, or other cheese to your taste)


Chop the carrots and onion and fry them with a little oil in a saucepan. Wash and cut broccoli (using the leaves smaller one) and add it in the pot cook for a couple of minutes. Cover the vegetables with the broth (a finger over the vegetables) and light the fire. Meanwhile, peel the potatoes and cut into cubes and add them to the rest of the vegetables in the pot. Season with salt. Bring to a boil and cook about 15 minutes or until vegetables are tender.
Let cool and blend it all (even the blender is fine). Serve with toasted almond slivers and let the cheese melt on the surface before you eat!