Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 4 cups potatoes, peeled and cubed
- 1 cup chopped burnet saxifrage leaves
- Salt and pepper to taste
- 1 cup heavy cream
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic and cook until the onion is translucent.
2. Add the chicken or vegetable broth and cubed potatoes to the pot. Bring to a boil, then reduce the heat and simmer until the potatoes are tender.
3. Add the chopped burnet saxifrage leaves to the pot and cook for an additional 5 minutes.
4. Remove the pot from the heat and let it cool slightly. Use a blender or immersion blender to 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.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 35g
Protein: 5g
Sodium: 600mg
Substitutions for ingredients:
- You can use any type of broth you prefer, such as beef or mushroom broth.
- If you can't find burnet saxifrage, you can substitute with parsley or cilantro.
Variations:
- For a vegan version, use vegetable broth and coconut cream instead of heavy cream.
- Add cooked bacon or ham for a meatier version.
- Top with croutons or grated cheese for added texture.
Tips and tricks:
- Be sure to let the soup cool slightly before blending to avoid any accidents.
- If the soup is too thick, add more broth or cream until it reaches your desired consistency.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup on the stove over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with a sprig of burnet saxifrage or a dollop of sour cream.
Garnishes:
- Croutons
- Grated cheese
- Sour cream
- Chopped herbs
Pairings:
- Crusty bread
- Salad
- Grilled cheese sandwich
Suggested side dishes:
- Roasted vegetables
- Garlic bread
- Caesar salad
Troubleshooting advice:
- If the soup is too thin, simmer it on the stove until it thickens to your desired consistency.
- If the soup is too thick, add more broth or cream until it reaches your desired consistency.
Food safety advice:
- Be sure to cook the potatoes until they are tender to avoid any digestive issues.
- Store the soup in the refrigerator and reheat it thoroughly before serving.
Food history:
Burnet saxifrage is a herb that has been used for medicinal purposes for centuries. It was believed to have healing properties and was used to treat a variety of ailments.
Flavor profiles:
The soup has a creamy and earthy flavor with a hint of sweetness from the potatoes.
Serving suggestions:
Serve the soup as a starter or as a main course with a side dish.
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