Ingredients with Measurements:
- 1/2 cup dried laver (seaweed)
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 2 cans (14.5 oz each) diced tomatoes
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1/2 cup heavy cream
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Rinse the dried laver with cold water and soak it in a bowl of warm water for 10 minutes. Drain and chop it into small pieces.
2. Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic and sauté for 5 minutes until the onion is translucent.
3. Add the vegetable broth, diced tomatoes (with their juice), chopped laver, dried thyme, salt, and pepper. Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes.
4. Remove the pot from the heat and let it cool for a few minutes. Use a blender or immersion blender to puree the soup until smooth.
5. Return the pot to the stove and stir in the heavy cream. Heat the soup over low heat until it is hot but not boiling.
6. Taste the soup and adjust the seasoning if necessary. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Simmer over medium-low heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 235
- Fat: 15g
- Carbohydrates: 22g
- Protein: 5g
- Fiber: 4g
Substitutions for ingredients:
- You can use fresh laver instead of dried laver, but reduce the amount to 1 cup.
- You can use chicken broth instead of vegetable broth.
- You can use fresh thyme instead of dried thyme.
Variations:
- Add cooked rice or quinoa to the soup for a heartier meal.
- Top the soup with croutons or grated Parmesan cheese.
- Add chopped fresh basil or parsley for extra flavor.
Tips and tricks:
- Be careful not to overcook the laver, as it can become slimy.
- Use a high-quality olive oil for the best flavor.
- If you don't have a blender or immersion blender, you can use a potato masher to puree the soup.
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, stirring occasionally, until it is hot.
Presentation ideas:
- Serve the soup in bowls with a drizzle of olive oil and a sprinkle of chopped fresh herbs.
Garnishes:
- Croutons, grated Parmesan cheese, chopped fresh herbs
Pairings:
- Crusty bread, salad
Suggested side dishes:
- Grilled cheese sandwich, roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more broth or water 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 rinse the laver thoroughly before using it.
- Store the soup in the refrigerator within 2 hours of cooking.
Food history:
- Laver is a type of seaweed that is commonly used in Welsh cuisine. It is rich in vitamins and minerals and has been eaten for centuries.
Flavor profiles:
- Savory, umami, slightly sweet
Serving suggestions:
- Serve the soup as a light lunch or dinner.
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