Ingredients with Measurements:
- 4 medium potatoes, peeled and diced
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups chicken or vegetable broth
- 1 cup milk
- 1 cup grated Canestrato Trentino cheese
- 1/4 cup chopped fresh parsley
- 2 tbsp 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 onion and garlic and sauté for 2-3 minutes until softened.
3. Add the diced potatoes and broth to the pot and bring to a boil.
4. Reduce the heat to low and simmer for 15-20 minutes until the potatoes are tender.
5. Remove the pot from the heat and use a blender or immersion blender to puree the soup until smooth.
6. Return the pot to the stove and stir in the milk and grated Canestrato Trentino cheese.
7. Heat the soup over low heat until the cheese is melted and the soup is heated through.
8. Season with salt and pepper to taste.
9. Ladle the soup into bowls and garnish with chopped parsley.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Low heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 280
- Fat: 13g
- Carbohydrates: 28g
- Protein: 14g
Substitutions for ingredients:
- Canestrato Trentino cheese can be substituted with Parmesan or Pecorino Romano cheese.
- Milk can be substituted with cream or half-and-half.
Variations:
- Add cooked bacon or ham for a meatier version of the soup.
- Add chopped kale or spinach for added nutrition and flavor.
- Use sweet potatoes instead of regular potatoes for a sweeter version of the soup.
Tips and tricks:
- Use a blender or immersion blender to puree the soup for a smoother texture.
- Add the cheese slowly and stir constantly to prevent clumping.
- Adjust the consistency of the soup by adding more broth or milk as needed.
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 sprinkle of chopped parsley on top.
Garnishes:
- Chopped parsley
Pairings:
- Serve the soup with crusty bread or a side salad.
Suggested side dishes:
- Caesar salad
- Garlic bread
Troubleshooting advice:
- If the soup is too thick, add more broth or milk to thin it out.
- If the cheese clumps, remove the pot from the heat and whisk vigorously until the cheese is melted and smooth.
Food safety advice:
- Make sure to cook the potatoes thoroughly to avoid any risk of foodborne illness.
Food history:
- Canestrato Trentino cheese is a hard, Italian cheese made from sheep's milk. It is commonly used in soups and pasta dishes in the Trentino region of Italy.
Flavor profiles:
- Creamy, cheesy, and savory.
Serving suggestions:
- Serve the soup as a main course for lunch or dinner.
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Region: Italian