Ingredients with Measurements:
- 2 tablespoons of butter
- 2 large onions, chopped
- 2 cloves of garlic, minced
- 1/4 cup of all-purpose flour
- 4 cups of chicken or vegetable broth
- 1/2 cup of Branston pickle
- 1/2 cup of heavy cream
- Salt and pepper to taste
Special equipment needed:
- Large soup pot
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large soup pot, melt the butter over medium heat.
2. Add the chopped onions and minced garlic to the pot and sauté until the onions are translucent.
3. Sprinkle the flour over the onions and stir to combine.
4. Slowly pour in the chicken or vegetable broth, stirring constantly to prevent lumps from forming.
5. Add the Branston pickle to the pot and stir to combine.
6. Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes.
7. Remove the pot from the heat and use an immersion blender or regular blender to puree the soup until smooth.
8. Return the soup to the pot and stir in the heavy cream.
9. Season with salt and pepper to taste.
10. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for sautéing onions and garlic, boiling, and simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 250
Fat: 16g
Saturated Fat: 10g
Cholesterol: 50mg
Sodium: 900mg
Carbohydrates: 22g
Fiber: 2g
Sugar: 10g
Protein: 5g
Substitutions for ingredients:
- Butter can be substituted with olive oil or vegetable oil.
- Chicken or vegetable broth can be substituted with water and bouillon cubes or stock.
- Heavy cream can be substituted with half-and-half or milk.
Variations:
- Add diced potatoes or carrots to the soup for added texture and flavor.
- Use different types of pickles, such as dill or sweet pickles, for a different taste.
- Top the soup with croutons or shredded cheese for added crunch.
Tips and tricks:
- Use a high-quality Branston pickle for the best flavor.
- Be sure to puree the soup until smooth for a creamy texture.
- Adjust the amount of salt and pepper to your liking.
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 medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with a dollop of sour cream and chopped chives.
Garnishes:
Sour cream, chopped chives, croutons, shredded cheese.
Pairings:
This soup pairs well with a crusty bread or a side salad.
Suggested side dishes:
Crusty bread, side salad.
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 thicken.
Food safety advice:
- Be sure to cook the soup to the recommended temperature to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Branston pickle is a British condiment made from a variety of diced vegetables in a vinegar and sugar base. It is often used as a sandwich spread or as a topping for cheese and crackers.
Flavor profiles:
This soup has a savory and slightly tangy flavor from the Branston pickle, with a creamy and smooth texture.
Serving suggestions:
Serve this soup as a comforting and hearty meal on a chilly day.
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Region: British