Ingredients with Measurements:
- 2 tablespoons unsalted butter
- 1 large onion, chopped
- 1 pound carrots, peeled and chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1/2 cup heavy cream
- 1/4 cup Akvavit
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the chopped carrots and minced garlic to the pot and stir to combine. Cook for another 5 minutes.
3. Pour in the chicken or vegetable broth and bring to a boil. Reduce the heat to low and let simmer for 20-25 minutes, or until the carrots are tender.
4. Remove the pot from the heat and use a blender or immersion blender to puree the soup until smooth.
5. Return the soup to the pot and stir in the heavy cream and Akvavit. Season with salt and pepper to taste.
6. Heat the soup over low heat until warmed through.
7. Serve the soup hot, garnished with chopped parsley.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 190
Fat: 12g
Carbohydrates: 16g
Protein: 4g
Sodium: 600mg
Substitutions for ingredients:
- Akvavit can be substituted with vodka or gin.
- Heavy cream can be substituted with half-and-half or milk.
Variations:
- For a spicier soup, add a pinch of cayenne pepper or red pepper flakes.
- For a sweeter soup, add a tablespoon of honey or maple syrup.
- For a heartier soup, add cooked chicken or sausage.
Tips and tricks:
- Be sure to puree the soup until it is completely smooth for the best texture.
- Taste the soup before adding salt and pepper, as the broth may already be seasoned.
- If the soup is too thick, add more broth or water to thin it out.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat, stirring occasionally, until warmed through.
Presentation ideas:
Serve the soup in individual bowls, garnished with chopped parsley and a drizzle of olive oil.
Garnishes:
Fresh parsley, chopped
Pairings:
- Crusty bread or garlic bread
- Salad with a tangy vinaigrette
Suggested side dishes:
- Roasted vegetables
- Grilled chicken or fish
Troubleshooting advice:
- If the soup is too thin, let it simmer over low heat until it thickens.
- If the soup is too thick, add more broth or water to thin it out.
Food safety advice:
- Be sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Akvavit is a traditional Scandinavian spirit made from potatoes or grains and flavored with caraway or dill. It is often enjoyed as a digestif or used in cooking.
Flavor profiles:
This soup is creamy and slightly sweet, with a subtle herbal note from the Akvavit.
Serving suggestions:
Serve the soup as a starter for a dinner party or as a light lunch with a salad.
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Region: Norwegian