Cream of Romanesco Soup

Cream of Romanesco Soup

Serves: 6

• 1 large head of romanesco (or cauliflower)
• 1 tablespoon ghee or coconut oil
• 1 medium onion, diced
• 1 shallot, minced
• 1 clove of garlic, minced
• 3 cups of water
• 2 teaspoons each of sea salt and black pepper
• ½ can of coconut milk
• Optional: black or white truffle oil

1. Wash and core the romanesco, then coarsely chop.
2. In a large pot, place a steamer and a few inches of water at the base of the pan. Place the romanesco pieces in the steamer. Heat the pot over medium-high, cover and let steam for 10 minutes. Place the steamed romanesco in a strainer and set aside.
3. In a soup pot, heat the oil over medium-heat and add the onion and shallots. Stir and sauté until the shallots become translucent – about 5 minutes. Add the garlic, stir and sauté until the garlic is golden brown.
4. Add the water, the salt and pepper and romanesco to the soup pot and stir. Reduce heat to low, cover and let simmer for 20 minutes.
5. Using a handheld blender, puree the soup until it becomes thick and creamy. Add the coconut milk and remove from heat. Place soup in serving bowls and drizzle with a splash of truffle oil.