Ingredients with Measurements:
- 4 red bell peppers, roasted and peeled
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups chicken or vegetable broth
- 1 cup Casu Friscu cheese, crumbled
- 1/2 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Preheat the oven to 400°F. Cut the red bell peppers in half and remove the seeds and stems. Place them on a baking sheet and roast for 20-25 minutes, until the skin is charred and blistered.
2. Remove the peppers from the oven and let them cool for a few minutes. Peel off the skin and chop the flesh into small pieces.
3. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté for 5-7 minutes, until the onion is translucent.
4. Add the chopped roasted red peppers and chicken or vegetable broth to the pot. Bring to a boil, then reduce the heat and let simmer for 15-20 minutes.
5. Using a blender or immersion blender, puree the soup until smooth.
6. Add the crumbled Casu Friscu cheese and heavy cream to the soup. Stir until the cheese is melted and the soup is heated through.
7. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 290
Fat: 20g
Carbohydrates: 18g
Protein: 9g
Sodium: 850mg
Substitutions for ingredients:
- Casu Friscu cheese can be substituted with feta or goat cheese.
- Heavy cream can be substituted with coconut cream or almond milk for a dairy-free option.
Variations:
- Add a pinch of cayenne pepper or red pepper flakes for a spicy kick.
- Garnish with chopped fresh herbs such as parsley or basil.
- Add cooked chicken or shrimp for a protein boost.
Tips and tricks:
- To make the soup creamier, add more Casu Friscu cheese or heavy cream.
- If you don't have an immersion blender, let the soup cool slightly before blending in a regular blender.
- For a smoother texture, strain the soup through a fine-mesh sieve before adding the cheese and cream.
Storage instructions:
Store the 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 individual bowls and garnish with a drizzle of olive oil and a sprinkle of chopped fresh herbs.
Garnishes:
- Chopped fresh herbs such as parsley or basil
- A drizzle of olive oil
- Croutons or toasted bread
Pairings:
- Serve with a side salad or crusty bread for a complete meal.
- Pair with a light white wine such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Mixed green salad with a citrus vinaigrette
- Garlic bread or crostini
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 and thicken.
Food safety advice:
- Make sure to thoroughly wash the red bell peppers before roasting.
- Store the soup in the refrigerator within 2 hours of cooking.
Food history:
Casu Friscu is a traditional Sardinian cheese made from sheep's milk. It has a tangy and slightly sour flavor that pairs well with the sweetness of roasted red peppers.
Flavor profiles:
This soup has a creamy and slightly tangy flavor from the Casu Friscu cheese, balanced by the sweetness of roasted red peppers.
Serving suggestions:
Serve this soup as a starter or main dish for a cozy and comforting meal.
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Region: Sardinian