Romanesco Broccoli and Leek Soup
Romanesco can be roasted, grilled or steamed. This recipe pairs them with creamy leeks to make a luscious soup.
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Ingredients
- Olive oil
- 3 large leeks—halved lengthwise (cleaned and finely chopped)
- ½ teaspoon coarse sea salt
- 10 grinds of black pepper
- 1½ pounds Romanesco broccoli—florets separated
- 4 finely chopped green onions
- 4 cups vegetable stock
- 1 tablespoon finely chopped chives
- 4 slices grilled sourdough or ciabatta
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