Ingredients with Measurements:
- 2 cups of water
- 1 cup of chhurpi cheese, grated
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon of vegetable oil
- 1 teaspoon of cumin powder
- 1 teaspoon of coriander powder
- Salt and pepper to taste
- Fresh cilantro leaves for garnish
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium heat.
2. Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent.
3. Add the cumin powder and coriander powder to the pot and stir for 1-2 minutes.
4. Add the grated chhurpi cheese to the pot and stir until it is melted and combined with the onion and spice mixture.
5. Add the water to the pot and bring to a boil.
6. Reduce the heat to low and let the soup simmer for 10-15 minutes.
7. Using a blender or immersion blender, blend the soup until it is smooth and creamy.
8. Season the soup with salt and pepper to taste.
9. Serve the soup hot, garnished with fresh cilantro leaves.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat for sautéing onion and garlic
- Low heat for simmering soup
Serving size:
- 4 servings
Nutritional information:
- Calories: 180
- Fat: 12g
- Carbohydrates: 6g
- Protein: 14g
Substitutions for ingredients:
- Chhurpi cheese can be substituted with any hard cheese, such as cheddar or parmesan.
- Vegetable oil can be substituted with any cooking oil, such as olive oil or canola oil.
- Cumin powder and coriander powder can be substituted with any spice blend, such as curry powder or garam masala.
Variations:
- Add cooked chicken or tofu for extra protein.
- Add diced vegetables, such as carrots or bell peppers, for extra nutrition.
- Add a splash of coconut milk for a creamy, tropical twist.
Tips and tricks:
- Use a high-quality chhurpi cheese for the best flavor and texture.
- Be sure to blend the soup until it is completely smooth for a creamy consistency.
- Adjust the seasoning to your taste preferences.
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 it is heated through.
Presentation ideas:
- Serve the soup in a bowl with a sprig of fresh cilantro on top.
- Garnish the soup with a drizzle of olive oil or a sprinkle of paprika.
Garnishes:
- Fresh cilantro leaves
- A drizzle of olive oil
- A sprinkle of paprika
Pairings:
- Serve the soup with a crusty bread or crackers for dipping.
Suggested side dishes:
- A simple green salad with vinaigrette dressing
- Roasted vegetables, such as broccoli or cauliflower
Troubleshooting advice:
- If the soup is too thick, add more water until it reaches your desired consistency.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Be sure to cook the soup until it reaches a safe temperature of 165°F to prevent foodborne illness.
Food history:
- Chhurpi cheese is a traditional cheese made in the Himalayan regions of Nepal, Bhutan, and Tibet.
Flavor profiles:
- Creamy, savory, and slightly tangy.
Serving suggestions:
- Serve the soup as a comforting and warming meal on a chilly day.
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Region: Nepalese