Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups vegetable broth
- 2 cups chopped milk thistle leaves
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and minced garlic and cook until softened, about 5 minutes.
3. Add the dried thyme, dried rosemary, salt, and black pepper and stir to combine.
4. Pour in the vegetable broth and bring to a boil.
5. Add the chopped milk thistle leaves and reduce the heat to low.
6. Simmer for 15-20 minutes, until the milk thistle leaves are tender.
7. Use a blender or immersion blender to puree the soup until smooth.
8. Return the soup to the pot and stir in the heavy cream and grated Parmesan cheese.
9. Heat the soup over low heat until warmed through.
10. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Low heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 320
- Fat: 27g
- Carbohydrates: 12g
- Protein: 7g
Substitutions for ingredients:
- Olive oil: Can be substituted with any other cooking oil.
- Vegetable broth: Can be substituted with chicken or beef broth.
- Heavy cream: Can be substituted with half-and-half or milk.
- Parmesan cheese: Can be substituted with any other hard cheese.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Add chopped vegetables such as carrots or celery for added texture.
- Use different herbs such as basil or oregano for a different flavor profile.
Tips and tricks:
- Be sure to thoroughly wash the milk thistle leaves before using them in the soup.
- Use an immersion blender for easier blending and less mess.
- Adjust the seasoning to taste.
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 until warmed through.
Presentation ideas:
- Serve the soup in individual bowls and garnish with fresh herbs or a drizzle of olive oil.
Garnishes:
- Fresh herbs such as parsley or basil
- A drizzle of olive oil
- Croutons or crackers
Pairings:
- Serve with a side salad or crusty bread for a complete meal.
Suggested side dishes:
- Mixed green salad
- Garlic bread
Troubleshooting advice:
- If the soup is too thick, add more broth or cream to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
- Be sure to wash the milk thistle leaves thoroughly before using them in the soup.
Food history:
- Milk thistle has been used for medicinal purposes for centuries, and is believed to have liver-protective properties.
Flavor profiles:
- Creamy, herbaceous, slightly bitter
Serving suggestions:
- Serve hot as a main dish or appetizer.
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