Ingredients with Measurements:
- 1 lb. of potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 lb. of carrots, peeled and chopped
- 1 lb. of parsnips, peeled and chopped
- 1 lb. of turnips, peeled and chopped
- 6 cups of vegetable broth
- 1 tsp. of dried thyme
- Salt and pepper to taste
- 1 cup of heavy cream
- Fresh parsley, chopped (for garnish)
Special equipment needed:
- Large soup pot
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large soup pot, sauté the onion and garlic until fragrant.
2. Add the diced potatoes, chopped carrots, parsnips, and turnips to the pot.
3. Pour in the vegetable broth and add the dried thyme.
4. Bring the soup to a boil, then reduce the heat and let it simmer for 30-40 minutes or until the vegetables are tender.
5. Use an immersion blender or regular blender to puree the soup until smooth.
6. Stir in the heavy cream and season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Simmer on low heat
Serving size:
6 servings
Nutritional information:
Calories: 250
Fat: 12g
Carbohydrates: 32g
Protein: 4g
Sodium: 800mg
Substitutions for ingredients:
- You can use chicken or beef broth instead of vegetable broth.
- You can substitute the heavy cream with coconut cream for a dairy-free option.
Variations:
- Add cooked chicken or bacon for a meatier version.
- Add a pinch of cayenne pepper for a spicy kick.
- Add a can of drained and rinsed chickpeas for added protein.
Tips and tricks:
- Use an immersion blender for a smoother consistency.
- If using a regular blender, blend in batches and be careful not to overfill the blender.
- Adjust the seasoning to your taste.
Storage instructions:
Refrigerate in an airtight container for up to 3 days.
Reheating instructions:
Reheat on the stove over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve in a soup bowl with a dollop of sour cream and a sprinkle of fresh parsley.
Garnishes:
Fresh parsley, sour cream, croutons, or grated cheese.
Pairings:
Crusty bread, grilled cheese sandwich, or a side salad.
Suggested side dishes:
Roasted vegetables, garlic bread, or a side of rice.
Troubleshooting advice:
- If the soup is too thick, add more broth or water until it reaches your desired consistency.
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to cook the vegetables until they are tender and the soup is heated through.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Carraignamuc Soup is a traditional Irish soup made with root vegetables and herbs.
Flavor profiles:
Creamy, savory, and slightly sweet.
Serving suggestions:
Serve hot as a main dish or as a starter.
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