Ingredients with Measurements:
- 1 pound of ooray (also known as taro root)
- 1 onion, chopped
- 4 cloves of garlic, minced
- 2 tablespoons of olive oil
- 6 cups of chicken or vegetable broth
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 cup of heavy cream
- Fresh parsley for garnish
Special equipment needed:
- Immersion blender or regular blender
Step-by-step instructions:
1. Peel and chop the ooray into small pieces.
2. In a large pot, heat the olive oil over medium heat.
3. Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent.
4. Add the chopped ooray to the pot and stir to combine.
5. Pour in the chicken or vegetable broth and add the salt and black pepper.
6. Bring the soup to a boil, then reduce the heat and let it simmer for 30 minutes or until the ooray is tender.
7. Remove the pot from the heat and use an immersion blender or regular blender to puree the soup until it is smooth.
8. Return the soup to the pot and stir in the heavy cream.
9. Heat the soup over low heat until it is warmed through.
10. Ladle the soup into bowls and garnish with fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 240
Fat: 14g
Carbohydrates: 25g
Protein: 4g
Sodium: 800mg
Substitutions for ingredients:
- Ooray can be substituted with potatoes or sweet potatoes.
- Heavy cream can be substituted with coconut cream for a dairy-free option.
Variations:
- Add cooked chicken or shrimp to the soup for a protein boost.
- Add a pinch of cayenne pepper for a spicy kick.
- Add chopped kale or spinach for added nutrition.
Tips and tricks:
- Be sure to peel the ooray thoroughly as the skin can be tough.
- Use caution when blending hot liquids and allow the soup to cool slightly before blending.
- For a smoother soup, strain the pureed soup through a fine-mesh sieve before adding the cream.
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 stove or in the microwave until warmed through.
Presentation ideas:
Serve the soup in a bowl with a sprig of fresh parsley on top.
Garnishes:
Fresh parsley
Pairings:
- Serve with crusty bread or crackers.
- Pair with a side salad for a complete meal.
Suggested side dishes:
- Mixed green salad
- 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 over low heat until it thickens.
Food safety advice:
- Be sure to wash and peel the ooray thoroughly before using.
- Store leftover soup in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
Ooray soup is a traditional dish from the Caribbean, particularly popular in Trinidad and Tobago. It is made with ooray, a starchy root vegetable that is similar to taro root.
Flavor profiles:
Creamy, earthy, and slightly sweet.
Serving suggestions:
Serve the soup as a starter or as a main dish with a side salad or roasted vegetables.
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