Yields: 6-7 cups of soup
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 DOP, (approximately 4 oz.)
1 cup coarsely grated, Asiago Stagionato DOP, (approximately 4 oz.)
8 oz. finely diced Speck Alto Adige IGP (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. Sauté 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 Alto Adige IGP and simmer another 10 minutes.
Add a few grinds of freshly ground black pepper. Taste and adjust seasonings.
Ladle into bowls and garnishing with ¼ cup of mixed cheeses and 2 tablespoons Speck Alto Adige IGP.
Large soup pot
Immersion blender-see cooks tip
Cook’s Tip - Food processor or blender may be used instead of immersion blender.