Cream of Broccoli & Garlic Soup with Asiago DOP & Speck Alto Adige IGP

Yields: 6-7 cups of soup

Ingredients:

  • 1 head broccoli
  • 2 large cloves garlic
  • 1 medium onion
  • 1 Yukon Gold potato, (weighing approximately 8 oz.)
  • 4 cups chicken or vegetable stock
  • 1 cup coarsely grated, Asiago Pressato, (approximately 4 oz.)
  • 1 cup coarsely grated, Asiago Fresca, (approximately 4 oz.)
  • 8 oz. finely diced Speck (equaling about 1 cup)
  • Freshly ground black pepper, to taste
  • Fine sea salt, if desired

In a small bowl, mix cheeses together. Set aside.

Cut broccoli into small florets. Crush the garlic with the sides of a chef's knife and discard the skins. Peel and roughly chop onion. Peel and grate potato.

Thinly film soup pot with extra virgin olive oil.

Add broccoli, garlic, onion and potato. Saute until garlic becomes fragrant.

Add stock, bring to a boil, turn down to a simmer and cook for 10 minutes or until broccoli is soft and tender.

Using an immersion blender; puree until smooth. Add Speck and simmer another 10 minutes.

Add a few grinds of freshly ground black pepper. Taste and adjust seasonings.

Ladle into bowls and garnishing with 1/4 cup of mixed cheeses and 2 tablespoons speck.

Equipment:

  • Large soup pot
  • Immersion blender-see cooks tip
  • Ladle
  • Cheese grater

Cook's Tip - Food processor or blender may be used instead of immersion blender.

© Barbara Seelig Brown