Ingredients with Measurements:
- 1 lb. of Cacio di Vacca Bianca cheese, grated
- 1 onion, chopped
- 3 cloves of garlic, minced
- 2 tbsp. of olive oil
- 6 cups of chicken or vegetable broth
- 1 cup of heavy cream
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Special equipment needed:
- Large pot
- 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 chicken or vegetable broth to the pot and bring it to a boil.
3. Reduce the heat to low and add the grated Cacio di Vacca Bianca cheese to the pot. Stir until the cheese is melted and the soup is smooth.
4. Using a blender or immersion blender, puree the soup until it is smooth and creamy.
5. Return the soup to the pot and add the heavy cream. Stir until the cream is fully incorporated.
6. Season the soup with salt and pepper to taste.
7. Serve the soup hot, garnished with chopped fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
5. Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 35g
Carbohydrates: 10g
Protein: 25g
Substitutions for ingredients:
- Cacio di Vacca Bianca cheese can be substituted with any hard, salty cheese such as Pecorino Romano or Parmesan.
- Heavy cream can be substituted with half-and-half or milk for a lighter version of the soup.
Variations:
- Add cooked pasta or vegetables such as spinach or broccoli to the soup for a heartier meal.
- Use vegetable broth instead of chicken broth for a vegetarian version of the soup.
- Add a pinch of red pepper flakes for a spicy kick.
Tips and tricks:
- Be sure to grate the cheese finely to ensure it melts smoothly into the soup.
- Use a blender or immersion blender to puree the soup for a smooth and creamy texture.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup on the stovetop over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls, garnished with chopped fresh parsley.
Garnishes:
Chopped fresh parsley
Pairings:
- Serve the soup with a crusty bread or a side salad for a complete meal.
- Pair the soup with a dry white wine such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
Crusty bread or a side salad
Troubleshooting advice:
- If the soup is too thick, add more broth or cream to thin it out.
- If the soup is too thin, simmer it over low heat until it thickens to your desired consistency.
Food safety advice:
Be sure to refrigerate leftover soup promptly to prevent bacterial growth.
Food history:
Cacio di Vacca Bianca is a type of hard, salty cheese made from cow's milk in Italy. It is commonly used in Italian cuisine, particularly in pasta dishes.
Flavor profiles:
The soup has a rich, creamy flavor with a salty and tangy taste from the Cacio di Vacca Bianca cheese.
Serving suggestions:
Serve the soup as a starter or main course for a cozy and comforting meal.
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Region: Italian