Romanesco and Almond soup
So as I promised via my instagram page here is the recipe for the soup and bread I made for my tea yesterday. Romanesco and almond soup with garlic missi roties.
First up The lovely Romanesco. Kind of a mix of broccoli and cauliflower and if you don’t have one a mix of thse two would work or just cauliflower would do fine. Technically it is a huge geometric flower bud and I was lucky enough to get one in my veg box from Riverford this week. My usual go to recipe would be cheese sauce and a jacket potato but I wanted something a little different this time.
Chop a medium onion and gently sweat it down. Chop your romanesco into small pieces and chuck in the pan stir around and cook for about five minutes. Grate on some fresh nutmeg and then add some water to cover.
Bring to the boil add a stock cube and then simmer for a few minutes until everything has softened. At this stage just blitz up until smooth taste and add salt and pepper as needed. Finally stir in a couple of spoons of ground almonds which will thicken up the soup (if it gets too thick just add some more water).
To make the flat bread put some gram flour in a bowl with salt and pepper and whatever flavour you fancy. I used a clove of garlic crushed into the mixture on this occassion. Mix together with water until you have a smooth dough.
Divide up into two or three blobs. It will be very sticky so you need lots of gram flour on a board to press each blob out into a round. Keep it quite thick so it is manageable to transfer to a hot plate or chapatti pan. Press out a little more as soon as it hits the pan and then leave until you can see that the mixture has begun to dry out. Then turn it over to cook off the top. Once cooked through smootheer with butter and fold in half to keep in a bit of the heat and the butter while you make the others. stack up on top of each other to keep them warm. Now serve yourself a bowl of soup with a few toasted almonds on top and enjoy!