Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 4 cups fresh spinach leaves, washed and chopped
- 1 cup Caprino di Cavalese cheese, crumbled
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1/4 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.
2. Add the chopped onion and minced garlic and sauté until softened, about 5 minutes.
3. Pour in the chicken or vegetable broth and bring to a boil.
4. Add the chopped spinach leaves and stir until wilted.
5. Reduce the heat to low and let the soup simmer for 10 minutes.
6. Using a blender or immersion blender, puree the soup until smooth.
7. Return the soup to the pot and add the crumbled Caprino di Cavalese cheese, salt, black pepper, and red pepper flakes.
8. Stir until the cheese is melted and the soup is heated through.
9. Add the heavy cream and stir until well combined.
10. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for sautéing, boiling, and simmering.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 230
Fat: 16g
Saturated Fat: 8g
Cholesterol: 45mg
Sodium: 1200mg
Carbohydrates: 11g
Fiber: 2g
Sugar: 3g
Protein: 12g
Substitutions for ingredients:
- Olive oil can be substituted with any other cooking oil.
- Onion can be substituted with shallots or leeks.
- Garlic can be substituted with garlic powder.
- Chicken or vegetable broth can be substituted with water and bouillon cubes.
- Spinach leaves can be substituted with kale or Swiss chard.
- Caprino di Cavalese cheese can be substituted with any other soft goat cheese.
- Heavy cream can be substituted with half-and-half or milk.
Variations:
- Add cooked chicken or sausage for a heartier soup.
- Add cooked pasta or rice for a more filling soup.
- Add diced tomatoes for a tangy twist.
- Add fresh herbs like basil or parsley for more flavor.
Tips and tricks:
- Use a high-quality Caprino di Cavalese cheese for the best flavor.
- If using an immersion blender, be careful not to splash hot soup on yourself.
- Let the soup cool slightly before blending to avoid burns.
- Adjust the seasoning to your taste.
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 bowls with a sprinkle of chopped fresh herbs on top.
Garnishes:
Garnish the soup with a dollop of sour cream or croutons.
Pairings:
Serve the soup with a crusty bread or a side salad.
Suggested side dishes:
Serve the soup with a side of roasted vegetables or a quinoa salad.
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce the liquid.
- If the soup is too salty, add more water or broth to dilute it.
Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Caprino di Cavalese is a soft goat cheese from the Trentino region of Italy. It is made from raw goat's milk and has a tangy, slightly sweet flavor.
Flavor profiles:
This soup has a creamy, tangy flavor from the goat cheese and a slight kick from the red pepper flakes.
Serving suggestions:
Serve this soup as a starter for a dinner party or as a light lunch.
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Region: Italian