Ingredients with Measurements:
- 1 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 potato, peeled and chopped
- 1 can (14 oz) diced tomatoes
- 4 cups chicken or vegetable broth
- 1 cup Blu Val Chiusella cheese, grated
- 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.
2. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.
3. Add the carrots, celery, and potato and sauté for another 5 minutes.
4. Add the diced tomatoes and broth and bring to a boil.
5. Reduce the heat and let simmer for 20-25 minutes, or until the vegetables are tender.
6. Remove from heat and let cool slightly.
7. Using a blender or immersion blender, puree the soup until smooth.
8. Return the soup to the pot and stir in the grated Blu Val Chiusella cheese until melted.
9. Season with salt and pepper to taste.
10. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Simmer over medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 210
Fat: 10g
Carbohydrates: 21g
Protein: 10g
Sodium: 800mg
Substitutions for ingredients:
- Can use any type of cheese instead of Blu Val Chiusella
- Can use vegetable oil instead of olive oil
Variations:
- Add cooked chicken or sausage for a heartier soup
- Add spinach or kale for extra greens
- Add red pepper flakes for a spicy kick
Tips and tricks:
- Use a blender or immersion blender to get a smooth and creamy texture
- Let the soup cool slightly before blending to avoid any accidents
- Adjust the seasoning to your taste
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days
- Can be frozen for up to 3 months
Reheating instructions:
- Reheat in a pot over low heat until heated through
Presentation ideas:
- Serve in a bowl with a dollop of sour cream or croutons on top
- Garnish with fresh herbs like parsley or basil
Pairings:
- Serve with a crusty bread or a side salad
Suggested side dishes:
- Caesar salad
- Garlic bread
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 a safe temperature of 165°F to avoid any foodborne illnesses
- Store leftovers in the refrigerator or freezer promptly
Food history:
- Blu Val Chiusella is a type of Italian blue cheese that comes from the Piedmont region of Italy
- The soup is a classic Italian dish that has been enjoyed for centuries
Flavor profiles:
- Creamy, savory, and slightly tangy from the cheese
Serving suggestions:
- Serve as a starter or main dish for lunch or dinner
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Region: Italian