Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup milk
- 1 cup Imokilly Regato cheese, grated
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and minced garlic and sauté until the onion is translucent.
3. Add the diced potatoes and chicken or vegetable broth to the pot.
4. Bring the mixture to a boil, then reduce the heat and simmer until the potatoes are tender.
5. Use a blender or immersion blender to puree the soup until smooth.
6. Return the soup to the pot and stir in the milk and grated Imokilly Regato cheese.
7. Heat the soup over low heat until the cheese is melted and the soup is heated through.
8. Season with salt and pepper to taste.
9. Ladle the soup into bowls and garnish with chopped fresh parsley.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Low heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 12g
- Carbohydrates: 25g
- Protein: 10g
Substitutions for ingredients:
- Olive oil: Can be substituted with vegetable oil or butter.
- Onion: Can be substituted with shallots or leeks.
- Garlic: Can be substituted with garlic powder.
- Potatoes: Can be substituted with sweet potatoes or cauliflower.
- Chicken or vegetable broth: Can be substituted with water and bouillon cubes.
- Milk: Can be substituted with cream or non-dairy milk.
- Imokilly Regato cheese: Can be substituted with any hard cheese, such as cheddar or parmesan.
Variations:
- Add cooked bacon or ham for a meatier soup.
- Add chopped vegetables, such as carrots or celery, for extra nutrition.
- Add a pinch of cayenne pepper or paprika for a spicy kick.
Tips and tricks:
- Use a blender or immersion blender to puree the soup for a smoother texture.
- Be careful not to overheat the soup after adding the cheese, as it can become stringy.
- Garnish with chopped fresh parsley or other herbs for added flavor.
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 low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in a bowl with a slice of crusty bread on the side.
Garnishes:
- Chopped fresh parsley or other herbs.
Pairings:
- Serve with a side salad or a sandwich for a complete meal.
Suggested side dishes:
- Crusty bread
- Side salad
- Grilled cheese sandwich
Troubleshooting advice:
- If the soup is too thick, add more broth or milk 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 a safe temperature of 165°F to prevent foodborne illness.
Food history:
- Imokilly Regato cheese is a hard cheese made from cow's milk in County Cork, Ireland.
Flavor profiles:
- Creamy, cheesy, savory.
Serving suggestions:
- Serve hot as a comforting meal on a cold day.
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