Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 4 cups kale, chopped
- 4 cups chicken or vegetable broth
- 1 cup Bandel cheese, grated
- 1/2 cup heavy cream
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, and sauté until onion is translucent.
2. Add chopped kale to the pot and stir until it wilts.
3. Pour in chicken or vegetable broth and bring to a boil. Reduce heat and let it simmer for 10 minutes.
4. Add grated Bandel cheese to the pot and stir until it melts.
5. Using a blender or immersion blender, blend the soup until it is smooth.
6. Pour the soup back into the pot and add heavy cream. Stir until it is well combined.
7. Season the soup with salt and pepper to taste.
8. Serve hot and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 280
Fat: 20g
Carbohydrates: 10g
Protein: 15g
Substitutions for ingredients:
- You can use any type of cheese instead of Bandel cheese.
- You can use spinach instead of kale.
Variations:
- You can add cooked chicken or sausage to the soup for extra protein.
- You can add diced potatoes to the soup for a heartier meal.
Tips and tricks:
- Make sure to blend the soup until it is smooth for a creamy texture.
- Adjust the amount of cheese and cream to your liking.
- You can garnish the soup with croutons or chopped fresh herbs.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup on the stovetop over medium heat until it is heated through.
Presentation ideas:
Serve the soup in a bowl with a drizzle of olive oil and a sprinkle of grated cheese on top.
Garnishes:
Croutons, chopped fresh herbs, grated cheese
Pairings:
Crusty bread, salad
Suggested side dishes:
Grilled cheese sandwich, roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more broth or cream to thin it out.
- If the soup is too thin, add more cheese to thicken it up.
Food safety advice:
- Make sure to cook the soup until it reaches a safe temperature of 165°F.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Bandel cheese is a type of cheese that originated in India. It is a soft, creamy cheese that is similar to feta cheese.
Flavor profiles:
Creamy, cheesy, savory
Serving suggestions:
Serve the soup as a main dish for lunch or dinner.
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