Chef Tom Fraker
Potato Cheese and Romanesco Soup
Category
Soup & Stew
Servings
2 - 4 servings
Prep Time
10 minutes
Cook Time
1 hour
Author:
Chef Tom Fraker
Ingredients
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6 tablespoons Unsalted Butter
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1/2 cup Organic Celery
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1 cup Maui Onions, chopped fine
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1 head Melissa’s Romanesco
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2 large Yukon Gold Potatoes, peeled and cubed
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1/4 cup All-Purpose Flour
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2 cups Whole Milk
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2 1/2 cups Chicken Broth
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8 ounces Cheddar Cheese grated
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Salt and Pepper to taste
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Good Life Food Organic Croutons, use Tomato Basil Croutons as needed (optional)
Directions
Melt the butter in a large stock pot over medium heat.
Add celery, onion, Romanesco and potatoes and sauté for 10 minutes.
Stir in flour and cook for 30 seconds.
Slowly add milk and broth while stirring.
Add the cheese and bring to a boil, stirring constantly.
Reduce heat and simmer for 25 minutes.
Remove from the heat and let cool for a few minutes.
Carefully blend the soup until smooth. Return to the stove and reheat.
Serve immediately. Garnish with croutons.
Filed in:
Cheddar,
Maui Onions,
Organic Celery,
Potato Cheese and Romanesco Soup,
Romanesco,
Soup & Stew,
Yukon Gold Potatoes
