Ingredients with Measurements:
- 2 large potatoes, peeled and diced
- 4 cups chicken broth
- 4 garlic cloves, minced
- 1/2 cup olive oil
- 2 egg yolks
- 2 tablespoons lemon juice
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, bring the chicken broth to a boil.
2. Add the diced potatoes and minced garlic to the pot and simmer until the potatoes are tender, about 15-20 minutes.
3. Using a blender or immersion blender, puree the potatoes and broth until smooth.
4. In a separate bowl, whisk together the egg yolks and lemon juice until frothy.
5. Slowly add the olive oil to the egg yolk mixture, whisking constantly.
6. Gradually add the pureed potato mixture to the egg yolk mixture, whisking constantly.
7. Return the mixture to the pot and heat over low heat, stirring constantly, until the soup thickens slightly.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with chopped fresh parsley.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Serve hot
Serving size:
- 4 servings
Nutritional information:
- Calories: 320
- Fat: 26g
- Carbohydrates: 16g
- Protein: 6g
Substitutions for ingredients:
- Vegetable broth can be used instead of chicken broth for a vegetarian version.
- Chopped chives or green onions can be used instead of parsley for garnish.
Variations:
- Add diced cooked shrimp or crabmeat to the soup for a seafood twist.
- Top the soup with croutons or a dollop of sour cream for added texture.
Tips and tricks:
- Be sure to whisk the egg yolks and lemon juice together well before adding the olive oil to prevent the mixture from separating.
- Use a blender or immersion blender to puree the potatoes and broth until smooth.
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, stirring constantly, until heated through.
Presentation ideas:
- Serve the soup in individual bowls, garnished with chopped fresh parsley.
Garnishes:
- Chopped fresh parsley, croutons, or a dollop of sour cream.
Pairings:
- Serve with a crusty bread or a side salad for a complete meal.
Suggested side dishes:
- A side salad or crusty bread.
Troubleshooting advice:
- If the soup is too thick, add a little more chicken broth or water to thin it out.
Food safety advice:
- Be sure to cook the potatoes and broth until the potatoes are tender to ensure the soup is fully cooked.
Food history:
- Gazpachuelo is a traditional Spanish soup that originated in the Andalusia region.
Flavor profiles:
- Creamy, savory, and slightly tangy.
Serving suggestions:
- Serve hot as a main course or appetizer.
Related Categories
Cooking Method: N/A
Course Type: N/A
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Ingredient: N/A
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Region: Spanish
Taste: Savory, Tangy, Herbaceous, Creamy, Earthy