Ingredients with Measurements:
- 1 pound of Caciocavallo di Bufala cheese, grated
- 2 fennel bulbs, chopped
- 1 onion, chopped
- 3 garlic cloves, minced
- 4 cups of chicken or vegetable broth
- 1 cup of heavy cream
- 2 tablespoons of olive oil
- 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 chopped onion and garlic and sauté until the onion is translucent.
3. Add the chopped fennel and continue to sauté for 5-7 minutes until the fennel is soft.
4. Pour in the chicken or vegetable broth and bring to a boil.
5. Reduce the heat to low and let the soup simmer for 20-25 minutes.
6. Using a blender or immersion blender, puree the soup until smooth.
7. Return the soup to the pot and stir in the grated Caciocavallo di Bufala cheese until melted.
8. Stir in the heavy cream and season with salt and pepper to taste.
9. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 35g
Saturated Fat: 20g
Cholesterol: 130mg
Sodium: 1200mg
Carbohydrates: 10g
Fiber: 2g
Sugar: 4g
Protein: 25g
Substitutions for ingredients:
- Caciocavallo di Bufala cheese can be substituted with any other type of cheese, such as Parmesan or Gouda.
- Heavy cream can be substituted with half-and-half or milk for a lighter version of the soup.
Variations:
- Add cooked pasta or rice to the soup for a heartier meal.
- Top the soup with croutons or chopped herbs for added texture and flavor.
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 any 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 with a sprinkle of chopped herbs or croutons on top.
Garnishes:
- Chopped herbs, croutons, or a drizzle of olive oil can be used as garnishes for the soup.
Pairings:
- Serve the soup with a crusty bread or a side salad for a complete meal.
Suggested side dishes:
- A side salad or roasted vegetables would pair well with this soup.
Troubleshooting advice:
- If the soup is too thick, add more broth or cream 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:
- Be sure to store any leftover soup in the refrigerator and consume within 3 days.
Food history:
- Caciocavallo di Bufala is a type of cheese made from buffalo milk and is commonly used in Italian cuisine.
Flavor profiles:
- This soup has a creamy and savory flavor with a hint of sweetness from the fennel.
Serving suggestions:
- Serve the soup as a starter or as a main course with a side dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian