Ingredients with Measurements:
- 1 pound of fresh stonecrop leaves
- 2 pounds of ripe tomatoes
- 1 large onion, chopped
- 4 cloves of garlic, minced
- 4 cups of vegetable broth
- 2 tablespoons of olive oil
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 teaspoon of red pepper flakes
- 1/4 cup of heavy cream (optional)
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Rinse the stonecrop leaves and tomatoes under cold water. Remove any stems or leaves that are wilted or discolored.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
3. Add the tomatoes to the pot, and cook until they start to soften and release their juices.
4. Add the stonecrop leaves to the pot, and stir until they are wilted.
5. Pour in the vegetable broth, and season with salt, black pepper, and red pepper flakes.
6. Bring the soup to a boil, then reduce the heat and let it simmer for 20-30 minutes, or until the vegetables are very tender.
7. Using a blender or immersion blender, puree the soup until it is smooth and creamy.
8. If desired, stir in the heavy cream to add richness and depth of flavor.
9. Serve the soup hot, garnished with fresh herbs or croutons.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat for sautéing
- Boiling for simmering
Serving size:
- 4-6 servings
Nutritional information:
- Calories per serving: 150
- Total fat: 8g
- Total carbohydrates: 18g
- Protein: 4g
Substitutions for ingredients:
- Stonecrop leaves can be substituted with spinach or kale.
- Vegetable broth can be substituted with chicken or beef broth.
- Heavy cream can be substituted with coconut milk or almond milk.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Use roasted tomatoes for a deeper, smokier flavor.
- Add a pinch of cumin or coriander for a Middle Eastern twist.
Tips and tricks:
- Be sure to rinse the stonecrop leaves thoroughly to remove any dirt or debris.
- Use a blender or immersion blender to puree the soup until it is completely smooth.
- Taste the soup as you go, and adjust the seasoning as needed.
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 it is hot and bubbly.
Presentation ideas:
- Serve the soup in a shallow bowl with a swirl of cream and a sprinkle of fresh herbs.
Garnishes:
- Fresh herbs, such as basil or parsley
- Croutons or toasted bread cubes
- Grated Parmesan cheese
Pairings:
- Crusty bread or dinner rolls
- Grilled cheese sandwiches
- Caesar salad
Suggested side dishes:
- Roasted vegetables, such as carrots or Brussels sprouts
- Garlic bread
- Grilled chicken or fish
Troubleshooting advice:
- If the soup is too thick, add more broth or water until it reaches the desired consistency.
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
- Be sure to wash your hands and all utensils thoroughly before preparing the soup.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
- Stonecrop, also known as sedum, is a succulent plant that is often used in traditional medicine to treat a variety of ailments.
Flavor profiles:
- The soup has a bright, tangy flavor from the tomatoes, balanced by the earthy, slightly bitter taste of the stonecrop.
Serving suggestions:
- Serve the soup as a light lunch or dinner, or as a starter to a larger meal.
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