Ingredients with Measurements:
- 1 cup benniseed (sesame seeds)
- 4 cups vegetable broth
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups shredded cheddar cheese
- 1/2 cup heavy cream
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Toast the benniseed in a dry skillet over medium heat until golden brown, stirring frequently.
2. In a large pot, sauté the onion and garlic in olive oil until softened.
3. Add the toasted benniseed, vegetable broth, thyme, salt, and black pepper to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Use a blender or immersion blender to puree the soup until smooth.
5. Return the soup to the pot and stir in the shredded cheddar cheese and heavy cream. Heat over low heat until the cheese is melted and the soup is heated through.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 410
Fat: 34g
Carbohydrates: 10g
Protein: 19g
Sodium: 1230mg
Substitutions for ingredients:
- Vegetable broth can be substituted with chicken broth or water.
- Olive oil can be substituted with any other cooking oil.
- Cheddar cheese can be substituted with any other type of cheese.
Variations:
- Add cooked chicken or bacon for a heartier soup.
- Use almond milk instead of heavy cream for a dairy-free option.
- Add roasted vegetables such as carrots or sweet potatoes for added flavor and nutrition.
Tips and tricks:
- Toasting the benniseed adds a nutty flavor to the soup.
- Use an immersion blender for easier cleanup.
- Add the cheese slowly and stir constantly to prevent clumping.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup on the stove over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in a bowl with a sprinkle of toasted benniseed on top.
Garnishes:
- Toasted benniseed
- Shredded cheese
- Chopped fresh herbs such as parsley or chives
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Roasted vegetables
- Grilled cheese sandwich
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
- Store leftovers in the refrigerator within 2 hours of cooking.
- Reheat soup to an internal temperature of 165°F before serving.
Food history:
Benniseed, also known as sesame seeds, have been used in cooking for thousands of years. They are a staple ingredient in many cuisines, including Middle Eastern, Asian, and African.
Flavor profiles:
This soup has a nutty flavor from the toasted benniseed and a rich, cheesy flavor from the cheddar cheese.
Serving suggestions:
Serve this soup as a comforting and flavorful meal on a chilly day.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A