Ingredients with Measurements:
- 4 pebetes (Argentinian bread rolls)
- 4 large onions
- 4 cups of vegetable broth
- 2 tablespoons of olive oil
- 1 tablespoon of butter
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. Cut the pebetes into small cubes and spread them on a baking sheet. Bake for 10-15 minutes or until they are golden brown and crispy.
3. Peel and slice the onions.
4. In a large pot, heat the olive oil and butter over medium heat. Add the sliced onions and cook until they are soft and translucent, stirring occasionally for about 10 minutes.
5. Add the vegetable broth to the pot and bring to a boil. Reduce the heat and let it simmer for 20 minutes.
6. Using a blender or immersion blender, puree the soup until it is smooth.
7. Season with salt and pepper to taste.
8. Serve the soup in bowls and top with the crispy pebete cubes.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Oven temperature: 350°F (180°C)
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories per serving: 240
- Total fat: 10g
- Sodium: 700mg
- Total carbohydrates: 33g
- Dietary fiber: 4g
- Protein: 5g
Substitutions for ingredients:
- You can use any type of bread rolls instead of pebetes.
- Chicken or beef broth can be used instead of vegetable broth.
- Margarine can be used instead of butter.
Variations:
- Add a pinch of cayenne pepper or paprika for a spicy kick.
- Top the soup with grated cheese or croutons.
- Add a splash of cream or milk for a creamier texture.
Tips and tricks:
- To make the pebete cubes extra crispy, toss them with a little bit of olive oil before baking.
- If you don't have a blender or immersion blender, you can use a potato masher to puree the soup.
- Be careful when blending hot liquids, as they can splatter and cause burns.
Storage instructions:
- Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until it is heated through.
Presentation ideas:
- Serve the soup in a rustic bowl with a slice of bread on the side.
Garnishes:
- Top the soup with chopped fresh herbs, such as parsley or chives.
Pairings:
- This soup pairs well with a simple green salad or a grilled cheese sandwich.
Suggested side dishes:
- A side of garlic bread or a cheese board would be a great accompaniment to this soup.
Troubleshooting advice:
- If the soup is too thick, add more broth or water until it reaches your desired consistency.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Make sure to cool the soup completely before storing it in the refrigerator.
- Reheat the soup to an internal temperature of 165°F (74°C) before serving.
Food history:
- Pebete is a type of bread roll that is popular in Argentina and Uruguay.
Flavor profiles:
- This soup has a sweet and savory flavor from the caramelized onions, with a crispy and crunchy texture from the pebete cubes.
Serving suggestions:
- Serve this soup as a comforting and warming meal on a chilly day.
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Taste: Savory, Tangy, Herbal, Aromatic, Comforting