{"id":6098,"date":"2025-11-01T18:23:43","date_gmt":"2025-11-01T18:23:43","guid":{"rendered":"https:\/\/blossomcoder.com\/forkonaroad\/?post_type=recipes&#038;p=6098"},"modified":"2025-11-05T06:36:35","modified_gmt":"2025-11-05T06:36:35","slug":"romanesque-bisque","status":"publish","type":"recipes","link":"https:\/\/blossomcoder.com\/forkonaroad\/recipes\/romanesque-bisque\/","title":{"rendered":"Romanesque Bisque"},"content":{"rendered":"\n<h3 class=\"wp-block-heading\">Romanesco &amp; Parsnip Soup<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">This soup was something I threw together quickly one Saturday evening after an exceptionally cold and blustery farmer\u2019s market in Wakefield this last Fall. I had hauled home a head of romanesco from Farmer Dave\u2019s. I almost didn\u2019t have the heart to cut the chartreuse charmer with its fairylike turrets.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Since I am in love with roasted cauliflower, I decided to do the same with the romanesco along with a parsnip hiding in the bottom of my crisper that evening. The roasting heightened the flavors giving this soup a depth that deserves repeating all through winter. It is a recipe about simple flavors and fresh ingredients that you can easily experiment with and make it your own.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Serves 4-6<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 medium romanesco<\/li>\n\n\n\n<li>1 medium parsnip<\/li>\n\n\n\n<li>3\u00bd cups fresh stock or water<\/li>\n\n\n\n<li>\u00bd cup cream<\/li>\n\n\n\n<li>1\u00bd tbsp. olive oil<\/li>\n\n\n\n<li>\u00bc cup diced sweet onions<\/li>\n\n\n\n<li>2 cloves of garlic<\/li>\n\n\n\n<li>1 tbsp. chopped parsley<\/li>\n\n\n\n<li>\u00bd tbsp. white wine vinegar<\/li>\n\n\n\n<li>salt and pepper to taste<\/li>\n\n\n\n<li>a good quality EVOO for drizzling<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-full\"><img fetchpriority=\"high\" decoding=\"async\" width=\"601\" height=\"600\" src=\"https:\/\/blossomcoder.com\/forkonaroad\/wp-content\/uploads\/2025\/11\/romanesco_1.jpg\" alt=\"\" class=\"wp-image-6100\" srcset=\"https:\/\/blossomcoder.com\/forkonaroad\/wp-content\/uploads\/2025\/11\/romanesco_1.jpg 601w, https:\/\/blossomcoder.com\/forkonaroad\/wp-content\/uploads\/2025\/11\/romanesco_1-300x300.jpg 300w, https:\/\/blossomcoder.com\/forkonaroad\/wp-content\/uploads\/2025\/11\/romanesco_1-150x150.jpg 150w\" sizes=\"(max-width: 601px) 100vw, 601px\" \/><figcaption class=\"wp-element-caption\">Roasting makes the veggies so much sweeter\u2026<br><\/figcaption><\/figure>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Preheat the oven to 400F<\/li>\n\n\n\n<li>Wash, trim and cut the romanesco into 2 inch pieces and the parsnip into round slices; lay them out separately on a baking sheet and drizzle with 1 tbsp. of the olive oil, and sprinkle salt and pepper, and bake for 20-25 minutes; flip the veggies once after 12 minutes for even caramelization<\/li>\n\n\n\n<li>Heat an 8-quart pot with \u00bd tbsp. olive oil and stir fry the onions and garlic until they\u2019re translucent and aromatic, approx. 2-3 minutes<\/li>\n\n\n\n<li>Add the roasted veggies and stir with the onions; add 2 cups of the stock and using a hand blender, completely blend the veggies, add the remaining stock and cream<\/li>\n\n\n\n<li>Bring the soup to a simmer over low heat; taste and adjust for salt and pepper<\/li>\n\n\n\n<li>Just before serving add the vinegar and stir<\/li>\n\n\n\n<li>Serve warm or cold with a drizzle of EVOO, fresh parsley and some shaved Parmesan if you\u2019d like<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Romanesco &amp; Parsnip Soup This soup was something I threw together quickly one Saturday evening after an exceptionally cold and blustery farmer\u2019s market in Wakefield this last Fall. I had hauled home a head of romanesco from Farmer Dave\u2019s. I almost didn\u2019t have the heart to cut the chartreuse charmer with its fairylike turrets. Since [&hellip;]<\/p>\n","protected":false},"featured_media":6099,"comment_status":"open","ping_status":"closed","template":"","meta":{"footnotes":""},"recipe_category":[166,174,160,171,158],"recipe_tag":[203],"class_list":["post-6098","recipes","type-recipes","status-publish","has-post-thumbnail","hentry","recipe_category-40-60-minutes","recipe_category-ingredient-inspired","recipe_category-soups-comfort-bowls","recipe_category-warming-grounding","recipe_category-winter","recipe_tag-romanesco"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Romanesque Bisque - forkonaroad<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blossomcoder.com\/forkonaroad\/recipes\/romanesque-bisque\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Romanesque Bisque - forkonaroad\" \/>\n<meta property=\"og:description\" content=\"Romanesco &amp; Parsnip Soup This soup was something I threw together quickly one Saturday evening after an exceptionally cold and blustery farmer\u2019s market in Wakefield this last Fall. 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