Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (28 ounces) crushed tomatoes
- 4 cups chicken or vegetable broth
- 1 cup Maioc-Magnocca Gordana, chopped
- 1/2 cup heavy cream
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot, heat olive oil over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
2. Add dried basil, oregano, thyme, salt, and black pepper. Stir to combine.
3. Add crushed tomatoes and chicken or vegetable broth. Bring to a boil, then reduce heat and let simmer for 20 minutes.
4. Add Maioc-Magnocca Gordana and let cook for an additional 5 minutes.
5. Use an immersion blender or transfer soup to a regular blender and blend until smooth.
6. Return soup to pot and stir in heavy cream. Heat through.
7. Serve hot, garnished with chopped fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for cooking
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 16g
Carbohydrates: 22g
Protein: 6g
Sodium: 800mg
Substitutions for ingredients:
- Maioc-Magnocca Gordana can be substituted with any other leafy green, such as spinach or kale.
- Heavy cream can be substituted with coconut cream for a dairy-free option.
Variations:
- Add cooked sausage or ground beef for a heartier soup.
- Add diced potatoes or carrots for extra vegetables.
- Use fresh tomatoes instead of canned for a more vibrant flavor.
Tips and tricks:
- Use an immersion blender for easier blending and less mess.
- Let the soup cool slightly before blending to avoid burns.
- Adjust seasoning to taste.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup on the stovetop over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve soup in a bowl with a sprinkle of chopped fresh parsley on top.
Garnishes:
Chopped fresh parsley, croutons, or grated Parmesan cheese.
Pairings:
Serve with a crusty bread or a side salad.
Suggested side dishes:
Garlic bread, Caesar salad, or 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, let it simmer 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.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Maioc-Magnocca Gordana is a leafy green vegetable native to Italy. It is often used in soups and stews for its mild flavor and nutritional value.
Flavor profiles:
This soup is savory and slightly sweet, with a creamy texture and a hint of herbaceousness from the dried basil, oregano, and thyme.
Serving suggestions:
Serve hot with a side of crusty bread or a salad for a complete 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: N/A