A creamy velouté with a bright color, perfect for warming up cold days or as a light yet flavorful first course. The delicate taste of broccoli blends with the intense and savory note of Organic Mountain-aged Parmigiano Reggiano 24 months, creating a unique balance, enhanced by a light garnish of sprouts and Parmigiano flakes. A simple yet refined dish ready to delight every palate.
Vegetable preparation: Wash the broccoli and cut into florets. Peel the potato and cut into cubes. Peel and slice the onion.
Sauté: In a large saucepan, heat the extra virgin olive oil. Add the onion and let it soften over low heat for 2-3 minutes.
Cooking: Add the potato and broccoli, stir and let them absorb the flavors for a couple of minutes. Pour in the hot vegetable broth, bring to a boil and cook for about 15-20 minutes until the vegetables are soft.
Blending: Remove from heat and blend everything with an immersion blender until smooth.
Enriching: Add 60 g of grated Organic Parmigiano Reggiano, adjust salt and pepper, and stir well until the cheese is completely melted and the cream is velvety.
Plating: Pour the cream into plates, garnish with the remaining 20 g of Organic Parmigiano Reggiano flakes and some fresh sprouts as desired.
A few drops of chestnut honey
Store the cream in the refrigerator in an airtight container for up to 2 days. It can also be frozen for 1 month.
Italy
| Energy (kcal) | 68.42 |
| Carbohydrates (g) | 3.11 |
| of which Sugars (g) | 1.17 |
| Fat (g) | 4.12 |
| of which Saturates (g) | 1.96 |
| Protein (g) | 4.4 |
| Fiber (g) | 1.11 |
| Sale (g) | 0.22 |
