Going to the farmers market is one of my favorite things to do. I love walking around sampling things, smelling produce and eating with my eyes. I especially love going to farmers markets in other places than home to see what they are selling and what’s local there. I also have my favorite vendors off course and today at Suzie’s farm I was so delighted to find romanesca which kind off is a mix between a broccoli and cauliflower and is also known as broccoflower.
I knew right away what I would make with it, brocciflower soup which is by far my family’s favorite soup. It so simple to make it one of those great recipes to have on hand when inspiration is lost or time is short. I served the soup with fresh bread baked the same day and still warm out of the oven.
1 romanesca head, chopped
1 squash, chopped
Vegetable broth so it covers the vegetables in a saucepan
Salt & pepper to taste
2 tbs sour cream
Combine romanesca, squash and broth in a saucepan and bring to a boil. Cook on medium heat for 10 minutes covered with lid. Puree soup until completely creamy and smooth. Add sour cream and stir until melted and combined. Add salt and pepper.