Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 pound carrots, peeled and chopped
- 4 cups vegetable broth
- 1 cup milk
- 1 cup shredded Gouda cheese
- Salt and pepper to taste
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 onion and garlic and sauté until softened, about 5 minutes.
3. Add the chopped carrots and vegetable broth to the pot and bring to a boil.
4. Reduce heat and simmer until the carrots are tender, about 20 minutes.
5. Using a blender or immersion blender, puree the soup until smooth.
6. Return the soup to the pot and stir in the milk and shredded Gouda cheese until the cheese is melted and the soup is heated through.
7. Season with salt and pepper to taste.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat for sautéing and simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 280
- Fat: 16g
- Carbohydrates: 21g
- Protein: 13g
Substitutions for ingredients:
- Olive oil can be substituted with any other cooking oil.
- Vegetable broth can be substituted with chicken or beef broth.
- Milk can be substituted with heavy cream or half-and-half.
- Gouda cheese can be substituted with any other type of cheese, such as cheddar or Swiss.
Variations:
- Add a pinch of cumin or curry powder for a spicier soup.
- Top with croutons or chopped fresh herbs, such as parsley or chives.
Tips and tricks:
- Use a blender or immersion blender to puree the soup for a smoother texture.
- Be careful when blending hot liquids to avoid burns.
- Adjust the consistency of the soup by adding more or less milk.
Storage instructions:
- Store leftover soup 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 drizzle of olive oil and a sprinkle of shredded cheese.
Garnishes:
- Croutons, chopped fresh herbs, or a dollop of sour cream.
Pairings:
- Serve with a crusty bread or a side salad.
Suggested side dishes:
- Caesar salad, roasted vegetables, or garlic bread.
Troubleshooting advice:
- If the soup is too thick, add more milk or broth to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Gouda cheese originated in the Netherlands and is named after the city of Gouda.
Flavor profiles:
- Creamy, cheesy, and slightly sweet from the carrots.
Serving suggestions:
- Serve the soup as a starter or as a main dish with a side salad.
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Region: Dutch