Soup > Italian Soups > Sardinian Soups

Casu Cundhídu Soup Recipe

Ingredients with Measurements:
- 1 lb. Casu Cundhídu (Sardinian cheese)
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tbsp. olive oil
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley, chopped (optional)

Special equipment needed:
- Blender or immersion blender

Step-by-step instructions:
1. In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic and sauté until translucent.
2. Add Casu Cundhídu to the pot and stir until melted.
3. Pour in chicken or vegetable broth and bring to a boil. Reduce heat and let simmer for 10-15 minutes.
4. Using a blender or immersion blender, puree the soup until smooth.
5. Return the soup to the pot and stir in heavy cream. Heat until warmed through.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley if desired.


- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat for sautéing onions and garlic
- Boil for broth
- Simmer for 10-15 minutes
- Heat until warmed through for heavy cream
Serving size:
- 4 servings

Nutritional information:
- Calories: 450
- Fat: 38g
- Carbohydrates: 8g
- Protein: 18g

Substitutions for ingredients:
- Casu Cundhídu can be substituted with any other soft, creamy cheese such as brie or camembert.
- Heavy cream can be substituted with half and half or milk for a lighter version.

Variations:
- Add cooked potatoes or carrots for a heartier soup.
- Top with croutons or bacon bits for added texture.

Tips and tricks:
- Be careful not to overheat the soup after adding the heavy cream to prevent curdling.
- Use a high-quality cheese for the best flavor.

Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat soup on the stovetop over low heat, stirring occasionally until warmed through.

Presentation ideas:
- Serve in individual bowls with a sprig of fresh parsley on top.

Garnishes:
- Fresh parsley, croutons, bacon bits

Pairings:
- Serve with a crusty bread or a side salad.

Suggested side dishes:
- Caesar salad, garlic bread, 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, let it simmer for a few more minutes to reduce.

Food safety advice:
- Make sure to store leftover soup properly in the refrigerator to prevent spoilage.

Food history:
- Casu Cundhídu is a traditional Sardinian cheese made from sheep's milk.

Flavor profiles:
- Creamy, savory, cheesy

Serving suggestions:
- Serve as a starter or main course.

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Region: Sardinian

Taste: Savory, Spicy, Tangy, Herbal, Aromatic