Ingredients with Measurements:
- 2 cups of fresh bird's foot violet flowers
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 tablespoons of olive oil
- 4 cups of vegetable broth
- 1 cup of heavy cream
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent.
2. Add the bird's foot violet flowers to the pot and stir to combine with the onion and garlic.
3. Pour the vegetable broth into the pot and bring to a boil. Reduce the heat and let the soup simmer for 10-15 minutes, or until the flowers are tender.
4. Remove the pot from the heat and let it cool for a few minutes. Using a blender or immersion blender, puree the soup until it is smooth.
5. Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
6. Reheat the soup over medium heat until it is hot but not boiling.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 20g
Carbohydrates: 10g
Protein: 5g
Substitutions for ingredients:
- If you can't find bird's foot violet flowers, you can substitute with other edible flowers such as violets or pansies.
- You can use chicken broth instead of vegetable broth if you prefer.
Variations:
- Add a tablespoon of honey to the soup for a touch of sweetness.
- Top the soup with croutons or chopped nuts for added texture.
Tips and tricks:
- Be sure to wash the bird's foot violet flowers thoroughly before using them in the soup.
- If you don't have a blender or immersion blender, you can use a potato masher to puree the soup.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until it is hot but not boiling.
Presentation ideas:
Serve the soup in a bowl with a sprig of fresh bird's foot violet flowers on top.
Garnishes:
Fresh herbs such as parsley or chives
Pairings:
Crusty bread or a light salad
Suggested side dishes:
Grilled cheese sandwich or a vegetable quiche
Troubleshooting advice:
If the soup is too thick, add more vegetable broth until it reaches your desired consistency.
Food safety advice:
Be sure to only use edible flowers in the soup and avoid any flowers that may be toxic.
Food history:
Bird's foot violet is a wildflower that is native to North America. It has been used for medicinal purposes by Native Americans for centuries.
Flavor profiles:
The soup has a delicate floral flavor with a creamy texture.
Serving suggestions:
Serve the soup as a light lunch or as a starter for a dinner party.
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