Ingredients with Measurements:
- 1 pound lamb's blood
- 1 pound vermicelli pasta
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 tablespoon olive oil
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
3. Add the lamb's blood to the pot and stir well.
4. Pour in the beef broth and bring the mixture to a boil.
5. Reduce the heat to low and let the soup simmer for 30 minutes.
6. Add the vermicelli pasta to the pot and cook for an additional 10-12 minutes, or until the pasta is tender.
7. Season the soup with salt and pepper to taste.
8. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 40 minutes
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 4g
- Carbohydrates: 60g
- Protein: 20g
Substitutions for ingredients:
- Beef blood can be substituted for lamb's blood.
- Chicken broth can be substituted for beef broth.
Variations:
- Add chopped carrots and celery to the soup for extra flavor and nutrition.
- Use different types of pasta, such as spaghetti or fettuccine, instead of vermicelli.
Tips and tricks:
- Be sure to stir the soup frequently to prevent the pasta from sticking to the bottom of the pot.
- If the soup is too thick, add more broth or water to thin it out.
Storage instructions:
- Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup on the stove over medium heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a sprig of fresh parsley on top.
Garnishes:
- Fresh parsley
- Grated Parmesan cheese
Pairings:
- Garlic bread
- Caesar salad
Suggested side dishes:
- Roasted vegetables
- Grilled chicken
Troubleshooting advice:
- If the soup is too thin, let it simmer for a few more minutes to reduce the liquid.
- If the pasta is overcooked, reduce the cooking time by a few minutes next time.
Food safety advice:
- Be sure to cook the lamb's blood to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
- This soup is a traditional Italian dish that dates back to ancient times, when it was believed to have medicinal properties.
Flavor profiles:
- Rich and savory, with a slightly metallic taste from the blood.
Serving suggestions:
- Serve the soup as a main course for a hearty and satisfying meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian