Ingredients with Measurements:
- 1 lb Njeguški Pršut, thinly sliced
- 3 large leeks, white and light green parts only, sliced
- 4 cups chicken or vegetable broth
- 2 cups water
- 1 cup heavy cream
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried thyme
- Salt and pepper to taste
Special equipment needed:
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot, heat olive oil over medium heat. Add sliced leeks and minced garlic, and sauté until softened, about 5 minutes.
2. Add sliced Njeguški Pršut and dried thyme to the pot, and sauté for another 2-3 minutes.
3. Pour in chicken or vegetable broth and water, and bring to a boil. Reduce heat and let simmer for 15-20 minutes.
4. Using an immersion blender or regular blender, puree the soup until smooth.
5. Stir in heavy cream and season with salt and pepper to taste.
6. Serve hot, garnished with additional slices of Njeguški Pršut and fresh thyme leaves.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat for sautéing, and simmer for cooking the soup.
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 350
- Fat: 27g
- Carbohydrates: 9g
- Protein: 18g
Substitutions for ingredients:
- Instead of Njeguški Pršut, you can use any other type of cured ham or bacon.
- If you don't have leeks, you can use onions instead.
- You can use milk instead of heavy cream for a lighter version of the soup.
Variations:
- Add diced potatoes or carrots to the soup for extra texture and flavor.
- Use different herbs, such as rosemary or sage, to season the soup.
- Top the soup with croutons or grated Parmesan cheese for added crunch.
Tips and tricks:
- Be sure to rinse the leeks thoroughly before slicing to remove any dirt or sand.
- If using a regular blender, let the soup cool slightly before blending to prevent hot liquid from splattering.
- Taste the soup before adding salt, as the Njeguški Pršut can be quite salty on its own.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in individual bowls, garnished with a slice of Njeguški Pršut and a sprig of fresh thyme.
Garnishes:
- Slices of Njeguški Pršut, fresh thyme leaves, croutons, grated Parmesan cheese.
Pairings:
- This soup pairs well with a crusty bread and a side salad.
Suggested side dishes:
- Mixed green salad with a vinaigrette dressing, garlic bread, 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 an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
- Njeguški Pršut is a type of cured ham that originates from the Njeguši region of Montenegro. It is made from the hind leg of a pig, which is salted and smoked for several months.
Flavor profiles:
- This soup is rich and creamy, with a smoky and salty flavor from the Njeguški Pršut.
Serving suggestions:
- Serve this soup as a starter for a dinner party or as a comforting meal on a cold day.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Montenegrin