Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup butter, softened
- 1/2 cup milk
- 1/2 cup walnuts, chopped
- 1/2 cup raisins
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 cans (28 oz each) crushed tomatoes
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 4 cups chicken or vegetable broth
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
Special equipment needed:
- Rolling pin
- Baking sheet
- Large pot
- Immersion blender or blender
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large mixing bowl, combine flour, sugar, butter, milk, walnuts, raisins, cinnamon, and salt. Mix until a dough forms.
3. On a floured surface, roll out the dough to 1/4 inch thickness. Cut into circles using a cookie cutter or a glass.
4. Place the circles on a baking sheet and bake for 15-20 minutes, or until golden brown. Set aside.
5. In a large pot, heat olive oil over medium heat. Add onion and garlic and cook until softened.
6. Add crushed tomatoes, broth, basil, oregano, salt, and pepper. Bring to a boil, then reduce heat and let simmer for 15-20 minutes.
7. Using an immersion blender or a blender, puree the soup until smooth.
8. Serve the soup hot with the casadiellas on the side.
- Time:
Preparation time: 30 minutes
- Cooking time: 35-40 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- 4-6 servings
Nutritional information:
- Calories per serving: 480
- Total fat: 23g
- Saturated fat: 10g
- Cholesterol: 40mg
- Sodium: 1200mg
- Total carbohydrate: 63g
- Dietary fiber: 6g
- Sugars: 34g
- Protein: 10g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Pecans or almonds can be used instead of walnuts.
- Dried cranberries or chopped dates can be used instead of raisins.
Variations:
- Add cooked pasta or rice to the soup for a heartier meal.
- Top the soup with grated Parmesan cheese or croutons.
- Use fresh tomatoes instead of canned for a different flavor.
Tips and tricks:
- Make the casadiellas ahead of time and store in an airtight container until ready to serve.
- Use an immersion blender for easier and safer blending of hot soup.
- Adjust the seasoning to taste by adding more or less salt and pepper.
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 medium heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a casadiella on the side.
- Garnish the soup with fresh basil leaves or a drizzle of olive oil.
Garnishes:
- Fresh basil leaves
- Grated Parmesan cheese
- Croutons
- Drizzle of olive oil
Pairings:
- Garlic bread
- Salad with vinaigrette dressing
- Roasted vegetables
Suggested side dishes:
- Garlic bread
- Salad with vinaigrette dressing
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the casadiellas are too dry, brush them with melted butter before serving.
Food safety advice:
- Make sure to cook the soup to a safe temperature of 165°F to prevent foodborne illness.
- Store leftovers promptly in the refrigerator to prevent bacterial growth.
Food history:
- Casadiella is a traditional pastry from Asturias, Spain, typically filled with nuts, sugar, and sometimes anise or cinnamon.
Flavor profiles:
- The casadiellas are sweet and nutty, while the tomato soup is savory and slightly tangy.
Serving suggestions:
- Serve the soup and casadiellas as a comforting meal on a cold day.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Spanish