Ingredients with Measurements:
- 1 lb rockfoil leaves, washed and chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tbsp butter
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, melt the butter over medium heat.
2. Add the chopped onion and garlic and sauté until softened, about 5 minutes.
3. Add the chopped rockfoil leaves and stir until wilted, about 2 minutes.
4. Pour in the chicken or vegetable broth and bring to a boil.
5. Reduce heat and let simmer for 20 minutes.
6. Remove from heat and let cool slightly.
7. Using a blender or immersion blender, puree the soup until smooth.
8. Return the soup to the pot and stir in the heavy cream.
9. Season with salt and pepper to taste.
10. Heat the soup over low heat until warmed through.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 20g
Carbohydrates: 15g
Protein: 5g
Substitutions for ingredients:
- Rockfoil leaves can be substituted with spinach or kale.
- Heavy cream can be substituted with coconut cream for a dairy-free option.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Top with croutons or crispy bacon for added texture.
Tips and tricks:
- Be sure to thoroughly wash the rockfoil leaves to remove any dirt or debris.
- Use an immersion blender for easier blending and less mess.
- Adjust the amount of heavy cream to your desired level of creaminess.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup over low heat on the stovetop, stirring occasionally, until warmed through.
Presentation ideas:
Serve the soup in a bowl with a drizzle of olive oil and a sprinkle of chopped fresh herbs.
Garnishes:
Garnish with a dollop of sour cream or crème fraîche and a sprinkle of paprika.
Pairings:
Pair with a crusty bread or a side salad for a complete meal.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
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 and thicken.
Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Rockfoil, also known as saxifrage, is a plant that grows in rocky areas and is often used in traditional medicine. It has a slightly bitter taste and is often used in soups and stews.
Flavor profiles:
Creamy, slightly bitter, savory.
Serving suggestions:
Serve as a starter or main course for a cozy dinner at home.
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