Potato Romanesco Soup
Rinse Romanesco, trim and cut up into florets. Peel the potatoes and dice finely. Bring the vegetable broth to boil with the potatoes in a pot. Cook until soft, about 30 minutes. Lift potatoes from the broth and then cook Romanesco until al dente, about 8 minutes.
Remove half of the florets from the soup, add the potatoes and puree the soup. Season with salt and pepper. Place the cabbage leaves on plates to form 4 soup bowls. Fill with the hot soup. Top with creme fraiche and remaining Romanesco. Serve immediately.