Ingredients with Measurements:
- 2 tablespoons of olive oil
- 2 large leeks, white and light green parts only, thinly sliced
- 2 garlic cloves, minced
- 4 cups of chicken or vegetable broth
- 1 cup of heavy cream
- 8 ounces of Blu del Moncenisio cheese, crumbled
- Salt and freshly ground black 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 leeks and garlic and sauté until the leeks are soft and translucent, about 5 minutes.
2. Add the chicken or vegetable broth and bring to a boil. Reduce the heat and let simmer for 10 minutes.
3. Add the heavy cream and Blu del Moncenisio cheese to the pot and stir until the cheese is melted and the soup is smooth.
4. Using a blender or immersion blender, puree the soup until it is completely smooth.
5. Season with salt and freshly ground black pepper to taste.
6. Serve hot with your choice of garnish.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 35g
Carbohydrates: 10g
Protein: 15g
Sodium: 800mg
Substitutions for ingredients:
- You can substitute the Blu del Moncenisio cheese with any other blue cheese.
- You can use milk instead of heavy cream for a lighter version of the soup.
Variations:
- Add cooked potatoes or cauliflower to the soup for a thicker consistency.
- Add croutons or chopped bacon as a garnish.
Tips and tricks:
- Make sure to thoroughly clean the leeks before slicing them.
- Use a high-quality chicken or vegetable broth for the best flavor.
- Be careful not to overheat the soup after adding the cheese to prevent it from separating.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls with a drizzle of olive oil and a sprinkle of chopped fresh herbs.
Garnishes:
- Croutons
- Chopped bacon
- Fresh herbs
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Grilled cheese sandwich
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more broth or milk until it reaches your desired consistency.
- If the soup is too thin, let it simmer for a few more minutes to reduce.
Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Blu del Moncenisio is a blue cheese made in the Piedmont region of Italy. It is made from cow's milk and aged for at least 60 days.
Flavor profiles:
The soup has a creamy and savory flavor with a tangy kick from the blue cheese.
Serving suggestions:
Serve the soup as a starter or main course for a cozy and comforting meal.
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Region: Italian