Summary

Ingredients

• 1 head Romanesco
• 0.5 ½ cup goat cream cheese
• 4 small potatoes (for the consistency)
• Salt and pepper, from the mill
• 1 ½ liter vegetable stock
• nutmeg
• marjoram
• Chilli flakes
• Potato starch

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Instructions

1. Chop up the romanesco, peel and dice the potatoes and cook both in the broth until soft. Then chop with the hand blender until the soup is creamy. If necessary, bind with a little potato starch mixed in cold water.
2. Season to taste with salt, pepper, nutmeg, marjoram and chilli. Finally stir the cream cheese into the no longer boiling soup and let it melt in it.