Ingredients with Measurements:
- 1 lb Canestrato Vacchino cheese, grated
- 2 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Special equipment needed:
- 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 grated Canestrato Vacchino cheese to the pot and stir until melted.
3. Pour in the chicken or vegetable broth and bring to a boil. Reduce heat and let simmer for 10 minutes.
4. Using a blender or immersion blender, puree the soup until smooth.
5. Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
6. Heat the soup over low heat until warmed through.
7. Serve hot, garnished with fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat for sautéing, boiling, and simmering. Low heat for warming the soup.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Total fat: 28g
Saturated fat: 16g
Cholesterol: 90mg
Sodium: 900mg
Total carbohydrates: 7g
Dietary fiber: 0g
Total sugars: 2g
Protein: 17g
Substitutions for ingredients:
- Canestrato Vacchino cheese can be substituted with Pecorino Romano or Parmigiano-Reggiano cheese.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add diced potatoes or carrots to the soup for extra texture and flavor.
- Top the soup with croutons or bacon bits for added crunch.
- Add a pinch of cayenne pepper or red pepper flakes for a spicy kick.
Tips and tricks:
- Use a high-quality cheese for the best flavor.
- Be careful not to let the soup boil after adding the heavy cream, as it can curdle.
- For a smoother soup, strain it through a fine-mesh sieve before serving.
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 warmed through.
Presentation ideas:
Serve the soup in individual bowls, garnished with fresh parsley.
Garnishes:
Fresh parsley, croutons, bacon bits, grated cheese
Pairings:
Crusty bread, salad, white wine
Suggested side dishes:
Grilled cheese sandwich, Caesar salad, roasted vegetables
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 for a few more minutes to reduce and thicken it.
Food safety advice:
- Make sure to cook the soup to a safe temperature of 165°F (74°C) to kill any harmful bacteria.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Canestrato Vacchino is a type of hard cheese made from cow's milk in Southern Italy. It has a nutty, slightly sweet flavor and is often used in soups and pasta dishes.
Flavor profiles:
Creamy, cheesy, savory
Serving suggestions:
Serve the soup as a starter or main course for a cozy dinner at home.
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