Ingredients with Measurements:
- 1 lb Alaminos longganisa, sliced
- 4 cups potatoes, peeled and cubed
- 1 onion, chopped
- 4 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tbsp olive oil
- Salt and pepper to taste
- Chopped parsley for garnish
Special equipment needed:
- Large soup pot
- Immersion blender (optional)
Step-by-step instructions:
1. In a large soup pot, heat olive oil over medium heat. Add sliced longganisa and cook until browned, about 5 minutes.
2. Add chopped onion and minced garlic to the pot and sauté until onion is translucent, about 3 minutes.
3. Add cubed potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 20 minutes.
4. Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup to a blender and blend until smooth, then return to the pot.
5. Stir in heavy cream and season with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for cooking longganisa and sautéing onion and garlic. Bring to a boil, then reduce heat to simmer until potatoes are tender.
Serving size:
Makes 6 servings.
Nutritional information:
Calories per serving: 450
Fat: 32g
Carbohydrates: 25g
Protein: 15g
Substitutions for ingredients:
- Any type of sausage can be used in place of Alaminos longganisa.
- Vegetable broth can be used in place of chicken broth for a vegetarian option.
- Half-and-half or milk can be used in place of heavy cream for a lighter option.
Variations:
- Add chopped kale or spinach to the soup for extra nutrition.
- Top with crumbled bacon for added flavor.
- Add diced carrots or celery for more vegetables.
Tips and tricks:
- Be sure to brown the longganisa before adding the onion and garlic for maximum flavor.
- Use an immersion blender for easy blending and less mess.
- Adjust the amount of heavy cream to your liking for a thicker or thinner soup.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot over medium heat until heated through.
Presentation ideas:
Serve soup in a bowl with a sprinkle of chopped parsley on top.
Garnishes:
Chopped parsley
Pairings:
- Serve with crusty bread for dipping.
- Pair with a side salad for a complete meal.
Suggested side dishes:
- Side salad
- Garlic bread
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water to thin it out.
- If the soup is too thin, simmer for a few more minutes to thicken it up.
Food safety advice:
- Be sure to cook the longganisa thoroughly before adding to the soup.
- Store leftover soup in the refrigerator promptly.
Food history:
Longganisa is a type of Filipino sausage that is typically made with ground pork and various spices. Alaminos longganisa is a specific type of longganisa that is made in the city of Alaminos in the Philippines.
Flavor profiles:
This soup is savory and slightly spicy from the longganisa, with a creamy and smooth texture from the blended potatoes and heavy cream.
Serving suggestions:
Serve hot as a main dish or appetizer.
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Region: Philippine