Ingredients with Measurements:
- 1 cup of chopped glasswort
- 2 leeks, chopped
- 2 tablespoons of olive oil
- 4 cups of vegetable broth
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/2 cup of heavy cream
- 1 tablespoon of lemon juice
- 1 tablespoon of chopped fresh parsley
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped leeks and cook for 5 minutes or until they are soft.
3. Add the chopped glasswort and cook for another 5 minutes.
4. Pour in the vegetable broth and bring to a boil.
5. Reduce the heat and let the soup simmer for 15 minutes.
6. Using a blender or immersion blender, puree the soup until smooth.
7. Return the soup to the pot and stir in the salt, black pepper, heavy cream, and lemon juice.
8. Heat the soup over low heat until it is hot.
9. Ladle the soup into bowls and garnish with chopped fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Serve hot.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 200
Fat: 16g
Carbohydrates: 10g
Protein: 4g
Sodium: 600mg
Substitutions for ingredients:
- Glasswort can be substituted with spinach or kale.
- Vegetable broth can be substituted with chicken broth.
- Heavy cream can be substituted with coconut cream.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Use different herbs such as thyme or basil for a different flavor profile.
- Add cooked rice or quinoa for a heartier soup.
Tips and tricks:
- Be sure to thoroughly clean the glasswort before using it in the soup.
- Use an immersion blender for a smoother soup.
- Adjust the seasoning to your taste.
Storage instructions:
Store the 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 hot.
Presentation ideas:
Serve the soup in a bowl with a slice of crusty bread on the side.
Garnishes:
Garnish the soup with chopped fresh parsley or a drizzle of olive oil.
Pairings:
Serve the soup with a side salad or a sandwich.
Suggested side dishes:
- Caesar salad
- Grilled cheese sandwich
- Tomato and mozzarella salad
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Thoroughly clean the glasswort before using it in the soup.
- Store the soup in the refrigerator for up to 3 days.
Food history:
Glasswort, also known as sea beans, is a type of succulent plant that grows in salt marshes. It has been used in cooking for centuries and is known for its salty flavor.
Flavor profiles:
This soup has a salty and slightly tangy flavor from the glasswort and lemon juice, with a creamy and savory taste from the leeks and heavy cream.
Serving suggestions:
Serve this soup as a starter for a dinner party or as a light lunch.
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