Ingredients with Measurements:
- 1 lb Njeguška pršuta, diced
- 4 large potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tbsp olive oil
- Salt and pepper to taste
Special equipment needed:
- Large soup pot
- Immersion blender or regular blender
Step-by-step instructions:
1. Heat olive oil in a large soup pot over medium heat. Add chopped onion and minced garlic and sauté until fragrant.
2. Add diced Njeguška pršuta and sauté for 2-3 minutes until slightly browned.
3. Add diced potatoes and chicken or vegetable broth to the pot. Bring to a boil, then reduce heat and let simmer until potatoes are tender (about 20-25 minutes).
4. Using an immersion blender or regular blender, puree the soup until smooth.
5. Return the soup to the pot and stir in heavy cream. Season with salt and pepper to taste.
6. Heat the soup over low heat until warmed through.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
5. Temperature:
Medium heat for sautéing, boiling, and simmering. Low heat for warming the soup.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 20g
Carbohydrates: 25g
Protein: 18g
Substitutions for ingredients:
- Njeguška pršuta can be substituted with any other cured ham or bacon.
- Heavy cream can be substituted with half-and-half or whole milk for a lighter version.
Variations:
- Add chopped carrots and celery for extra flavor and nutrition.
- Top with croutons or shredded cheese for added texture.
Tips and tricks:
- Be careful not to over-salt the soup as the Njeguška pršuta is already salty.
- Use a high-quality immersion blender or regular blender for a smoother consistency.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup over low heat on the stovetop, stirring occasionally, until warmed through.
Presentation ideas:
Serve the soup in individual bowls with a sprig of fresh thyme or parsley on top.
Garnishes:
- Croutons
- Shredded cheese
- Fresh herbs
Pairings:
- Crusty bread
- Salad with a tangy vinaigrette
Suggested side dishes:
- Grilled cheese sandwich
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more chicken or vegetable broth to thin it out.
- If the soup is too thin, let it simmer for a bit longer to reduce and thicken.
Food safety advice:
- Make sure to cook the soup until the potatoes are tender and the soup is heated through to avoid any foodborne illnesses.
Food history:
Njeguška pršuta is a type of cured ham that originates from the Njeguši village in Montenegro. It is a popular ingredient in many traditional Montenegrin dishes.
Flavor profiles:
The soup has a rich and creamy texture with a salty and savory flavor from the Njeguška pršuta.
Serving suggestions:
Serve the soup as a starter for a cozy winter meal.
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Region: Montenegrin
Taste: Savory, Smoky, Salty, Hearty, Comforting