Ingredients with Measurements:
- 1 cup dried lungwort leaves
- 4 cups chicken or vegetable broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup heavy cream
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, bring the broth and lungwort leaves to a boil. Reduce heat and let simmer for 10 minutes.
2. In a separate pan, sauté the onion and garlic in butter until softened.
3. Add the flour to the onion and garlic mixture and stir until combined.
4. Slowly pour in the lungwort broth, stirring constantly to prevent lumps.
5. Let the soup simmer for 10 minutes.
6. Using a blender or immersion blender, puree the soup until smooth.
7. Return the soup to the pot and stir in the heavy cream.
8. Season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Simmer on low heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 28g
Carbohydrates: 16g
Protein: 8g
Substitutions for ingredients:
- Fresh lungwort leaves can be used instead of dried.
- Milk or half-and-half can be used instead of heavy cream.
Variations:
- Add chopped cooked chicken or bacon for a heartier soup.
- Substitute other herbs such as thyme or rosemary for the lungwort leaves.
Tips and tricks:
- Be sure to blend the soup until it is completely smooth for a creamy texture.
- Adjust the amount of salt and pepper to your taste.
Storage instructions:
Refrigerate in an airtight container for up to 3 days.
Reheating instructions:
Reheat on the stove over low heat, stirring occasionally.
Presentation ideas:
Serve in a bowl with a sprinkle of chopped herbs on top.
Garnishes:
Chopped fresh herbs, croutons, or a drizzle of olive oil.
Pairings:
Crusty bread or a side salad.
Suggested side dishes:
Roasted vegetables or a grilled cheese sandwich.
Troubleshooting advice:
If the soup is too thick, add more broth or cream to thin it out.
Food safety advice:
Be sure to thoroughly wash the lungwort leaves before using them in the soup.
Food history:
Lungwort is an herb that has been used for centuries in traditional medicine to treat respiratory ailments.
Flavor profiles:
Creamy, earthy, and slightly sweet.
Serving suggestions:
Serve as a comforting soup on a chilly day.
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