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Cream of broccoli romanesco and fennel

ingredients

servings

1

Smoked salt

to taste

Extra virgin olive oil

to taste

Fish eggs

1 spoon

Spring onions

1 unit

Fennel

1 half

Roman cabbages

1 half

soups from Italy

Cream of broccoli romanesco and fennel

Cream of broccoli romanesco and fennel

with fish high in fiber high in potassium with good fats

ready in

20 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Cream of broccoli romanesco and fennel

January has arrived and after-made festivals of debauchery, and bingeing, it is again time to get back on line! What better way than with a tasty, hot and silky wrap? This time it was, therefore, the romanesco broccoli and fennel cleansing par excellence! to which I added the onion, diet and cleansing himself if eaten raw, to give a little more oomph! I added lumpfish eggs for a touch of extra color and savory with smoked salt

Cream of broccoli romanesco and fennel step 1

step 1

Halve the romanesco broccoli and fennel, wash and cut into small pieces. Cook steamed for about 15 minutes

Cream of broccoli romanesco and fennel step 2

step 2

(With Thermomix, I added water to which I added a leaf of then, and in the basket vegetables, cooked for 15 minutes Temp. Varoma Vel 1).

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Cream of broccoli romanesco and fennel step 3

step 3

Finely chop the onion and set aside.

Cream of broccoli romanesco and fennel step 4

step 4

When the vegetables are cooked, mix well (with Thermomix 1 min Vel 8.)

Cream of broccoli romanesco and fennel step 5

step 5

Pour into dishes, add the onion a teaspoon of lumpfish roe, a sprig of tarragon and season with smoked salt. Season with a drizzle of extra virgin raw. Enjoy your meal!

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