Ingredients with Measurements:
- 2 tablespoons of butter
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups of chicken or vegetable broth
- 4 cups of chopped carrots
- 1/2 cup of dillisk seaweed, chopped
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/2 cup of heavy cream
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 minced garlic and cook until the onion is translucent.
3. Add the chicken or vegetable broth, chopped carrots, and chopped dillisk seaweed to the pot.
4. Bring the mixture to a boil and then reduce the heat to low.
5. Cover the pot and let the soup simmer for 20-25 minutes or until the carrots are tender.
6. Remove the pot from the heat and let it cool slightly.
7. Using a blender or immersion blender, puree the soup until it is smooth.
8. Return the soup to the pot and stir in the salt, black pepper, and heavy cream.
9. Heat the soup over low heat until it is warmed through.
10. Serve the soup hot and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 210
Fat: 14g
Carbohydrates: 18g
Protein: 4g
Sodium: 720mg
Fiber: 5g
Sugar: 8g
Substitutions for ingredients:
- Butter can be substituted with olive oil or coconut oil.
- Onion can be substituted with shallots or leeks.
- Dillisk seaweed can be substituted with other types of seaweed or omitted altogether.
- Heavy cream can be substituted with coconut cream or almond milk.
Variations:
- Add a pinch of cayenne pepper for a spicy kick.
- Top the soup with croutons or chopped fresh herbs.
- Use vegetable broth instead of chicken broth for a vegetarian version of the soup.
Tips and tricks:
- Be sure to chop the carrots into small pieces so they cook evenly.
- If using an immersion blender, be careful not to splash hot soup on yourself.
- Taste the soup before adding salt and pepper as the broth may already be salted.
Storage instructions:
Store any 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 it is warmed through.
Presentation ideas:
Serve the soup in a bowl with a drizzle of olive oil and a sprinkle of chopped fresh herbs.
Garnishes:
- Croutons
- Chopped fresh herbs
- A dollop of sour cream
Pairings:
- Crusty bread
- Grilled cheese sandwich
- Salad
Suggested side dishes:
- Roasted vegetables
- Garlic bread
- Caesar salad
Troubleshooting advice:
- If the soup is too thick, add more broth or water until it reaches the desired consistency.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Be sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
- Store any leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Dillisk seaweed is a type of red algae that is commonly found in the Atlantic Ocean. It has been used in traditional Irish cuisine for centuries and is often used to add flavor and nutrition to soups and stews.
Flavor profiles:
This soup has a creamy and slightly sweet flavor from the carrots, with a subtle umami taste from the dillisk seaweed.
Serving suggestions:
Serve this soup as a comforting and nutritious meal on a cold day.
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