- 600g of romanesco
- 1 leek
- 1 onion
- Chicken stock or vegetable broth
- An squirt of cream
- Salt
- Pepper
- Cumin
Poach the onion and leeks over low heat
Cut the romanesco into small florets and add it to the onion and leeks
Add the broth and simmer for 30 min.
Once the vegetables are tender, go through the blender and add the cream to soften the texture
Add a little cumin
Salt and pepper to taste