Ingredients with Measurements:
- 1 cup chopped red bell pepper
- 1 cup chopped white onion
- 1 cup chopped blue potatoes
- 2 cups chopped carrots
- 2 cups chopped celery
- 4 cups chicken or vegetable broth
- 1 can (14 oz) diced tomatoes
- 1 tsp garlic powder
- 1 tsp dried thyme
- Salt and pepper to taste
- 1/2 cup heavy cream
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, sauté the red bell pepper and white onion over medium heat until softened, about 5 minutes.
2. Add the blue potatoes, carrots, celery, chicken or vegetable broth, diced tomatoes, garlic powder, dried thyme, salt, and pepper to the pot. Bring to a boil, then reduce heat and let simmer for 20-25 minutes, or until the vegetables are tender.
3. Using a blender or immersion blender, puree the soup until smooth.
4. Stir in the heavy cream and fresh parsley. Adjust seasoning to taste.
5. Serve hot and garnish with a dollop of sour cream or shredded cheese, if desired.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Simmer on medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 215
Fat: 10g
Carbohydrates: 25g
Protein: 7g
Sodium: 780mg
Substitutions for ingredients:
- Red bell pepper: can be substituted with red chili pepper or paprika
- Blue potatoes: can be substituted with regular potatoes or sweet potatoes
- Heavy cream: can be substituted with coconut cream or almond milk
Variations:
- Add cooked chicken or shrimp for a protein boost
- Add corn or peas for extra texture and flavor
- Use vegetable broth instead of chicken broth for a vegetarian option
Tips and tricks:
- To save time, chop the vegetables ahead of time and store in the fridge until ready to use.
- For a smoother texture, strain the soup through a fine mesh sieve after blending.
- Add a squeeze of lemon juice for a bright, tangy flavor.
Storage instructions:
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through, stirring occasionally.
Presentation ideas:
Serve in a white soup bowl to showcase the colors of the American flag.
Garnishes:
- A dollop of sour cream or shredded cheese
- Croutons
- Fresh herbs like parsley or chives
Pairings:
- Grilled cheese sandwich
- Caesar salad
- Garlic bread
Suggested side dishes:
- Cornbread
- Roasted vegetables
- Baked potato
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the fridge within 2 hours of cooking.
Food history:
American Flag Soup is a patriotic soup that celebrates the colors of the American flag. It is a fun and festive way to enjoy a delicious and healthy soup.
Flavor profiles:
This soup is creamy, savory, and slightly sweet with a hint of thyme and garlic.
Serving suggestions:
Serve hot with your favorite garnishes and pairings.
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