Ingredients with Measurements:
- 4 medium potatoes, peeled and diced
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 tsp dried thyme
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 cup cooked white beans
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large soup pot
- Immersion blender or regular blender
Step-by-step instructions:
1. Heat the olive oil in a large soup pot over medium heat.
2. Add the chopped onion and minced garlic and cook until the onion is translucent, about 5 minutes.
3. Add the diced potatoes, vegetable broth, and dried thyme to the pot.
4. Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes, or until the potatoes are tender.
5. Use an immersion blender or transfer the soup to a regular blender and blend until smooth.
6. Return the soup to the pot and stir in the heavy cream and cooked white beans.
7. Season with salt and pepper to taste.
8. Simmer the soup for an additional 5-10 minutes, or until heated through.
9. Serve hot, garnished with chopped fresh parsley.
- Time:
Preparation time: 15 minutes
- Cooking time: 30-35 minutes
Temperature:
- Simmer over medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 320
- Fat: 18g
- Carbohydrates: 31g
- Protein: 8g
- Fiber: 5g
Substitutions for ingredients:
- Instead of heavy cream, you can use coconut cream or almond milk for a dairy-free option.
- You can use any type of beans you prefer, such as black beans or kidney beans.
Variations:
- Add cooked bacon or ham for a meatier version.
- Add chopped carrots or celery for extra vegetables.
- Top with shredded cheddar cheese or croutons for added texture.
Tips and tricks:
- Be sure to blend the soup until smooth for a creamy texture.
- Use a potato masher instead of a blender for a chunkier soup.
- Add more broth if the soup is too thick.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a sprig of fresh parsley on top.
Garnishes:
- Chopped fresh parsley or chives
- Shredded cheddar cheese
- Croutons
- Cooked bacon bits
Pairings:
- Crusty bread or rolls
- Green salad with vinaigrette dressing
Suggested side dishes:
- Grilled cheese sandwich
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more broth or water 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 cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Stone soup is a traditional European folk tale about a traveler who convinces villagers to contribute ingredients to a pot of soup, resulting in a delicious communal meal.
Flavor profiles:
- Creamy, savory, and comforting
Serving suggestions:
- Serve the soup as a main course for lunch or dinner.
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