Broccoli Creamy Soup Aglio E Olio, Puffed Amaranth and Sun Dried Tomato

Chef Giorgione’s creamy broccoli soup topped with puffed amaranth is proof, once again, that food can be incredibly delicious and incredibly good for your health. 

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Chef Emanuele Giorgione is a skilled chef who deeply understands aromas, flavors, nutrition, and sustainability. He is also a generous chef as he has gifted the Adesso community with five recipes that can be used for a daily plan or for a healthy and gorgeous tasting dinner.

The recipes, one sweet course and four savory courses, are featured in the MyAdesso Journey for a guide to healthy, vegan mediterranean diet cooking. A few weeks ago we showcased the first course, Cocoa and Chestnut Crepes with Soft and Creamy Cashew with Truffle Flavor.

Broccoli Creamy Soup Aglio E Olio, Puffed Amaranth and Sun Dried Tomato

For 4 portions

For the Creamy Soup

500 g broccoli

200 g vegetable stock

20 g cashew (optional)

20 g leek

1 g garlic

20 g extra virgin olive oil

4 g salt

40 g coconut milk

20 g puffed amaranth

10 g sun-dried tomato

Method 

Clean the broccoli to make little roses. Cook the most beautiful ones you will use for decoration in boiling salted water and cool them in water and ice. 

Chop the leek and add it to a saucepan with half the extra virgin olive oil, garlic and salt.

In the meantime, cut the broccoli stems into cubes. 

Once the leek is stewed, add the broccoli cubes and let them stew for 4-5 minutes, preserving their natural color. 

Now add the boiling broth and leave to simmer for about 20 minutes. 

Add the raw broccoli roses so that, when cooked, the green is still alive and bright.

Now blend with a mixer, adding the remaining extra virgin olive oil. 

Heat the roses preserved for decoration in a pan or in boiling salted water.

Chop the sun-dried tomatoes.

Serve with the broccoli cream on the base of the bowl, decorating with its tops, coconut milk and sprinkling with puffed amaranth and sun-dried tomato.

Chef Emanuele Giorgione  also teaches at the Congusto Gourmet Institute and is a collaborator on the MenoPerPiù Project. 

Stay tuned for his third recipe of this five part series, Radicchio Risotto, Pear Sauce and Chopped Walnut.