Ingredients with Measurements:
- 2 cups of fresh Lesser Celandine leaves
- 1 onion, diced
- 2 cloves of garlic, minced
- 2 tablespoons of butter
- 4 cups of chicken or vegetable broth
- 1 cup of heavy cream
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Rinse the Lesser Celandine leaves thoroughly and chop them into small pieces.
2. In a large pot, melt the butter over medium heat.
3. Add the diced onion and minced garlic to the pot and sauté until the onion is translucent.
4. Add the chopped Lesser Celandine leaves to the pot and stir until they are wilted.
5. Pour in the chicken or vegetable broth and bring the mixture to a boil.
6. Reduce the heat to low and let the soup simmer for 20 minutes.
7. Remove the pot from the heat and let it cool for a few minutes.
8. Use a blender or immersion blender to puree the soup until it is smooth.
9. Return the soup to the pot and stir in the heavy cream.
10. Season the soup with salt and pepper to taste.
11. Heat the soup over low heat until it is warmed through.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Low heat
Serving size:
4 servings
Nutritional information:
Calories: 340
Fat: 29g
Carbohydrates: 15g
Protein: 6g
Sodium: 800mg
Sugar: 5g
Substitutions for ingredients:
- If Lesser Celandine is not available, you can substitute with spinach or watercress.
- You can use olive oil instead of butter.
- You can use milk instead of heavy cream.
Variations:
- Add a pinch of nutmeg to the soup for a warm, spicy flavor.
- Top the soup with croutons or chopped herbs for added texture and flavor.
Tips and tricks:
- Be sure to rinse the Lesser Celandine leaves thoroughly to remove any dirt or debris.
- Use a blender or immersion blender to puree the soup until it is completely smooth.
- Taste the soup before adding salt and pepper, as the broth may already be salty.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup over low heat, stirring occasionally, until it is warmed through.
Presentation ideas:
Serve the soup in a bowl with a drizzle of olive oil and a sprinkle of chopped herbs.
Garnishes:
- Croutons
- Chopped herbs
- Grated Parmesan cheese
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Roasted vegetables
- Grilled chicken
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 and thicken.
Food safety advice:
- Be sure to rinse the Lesser Celandine leaves thoroughly to remove any dirt or debris.
- Store the soup in an airtight container in the refrigerator for up to 3 days.
Food history:
Lesser Celandine is a wild plant that has been used in traditional medicine for centuries. It is also known as "pilewort" due to its use in treating hemorrhoids.
Flavor profiles:
The soup has a creamy, slightly sweet flavor with a hint of garlic and onion.
Serving suggestions:
Serve the soup as a starter or as a light meal with a side of crusty bread and a salad.
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