Ingredients with Measurements:
- 4 cups chicken or vegetable broth
- 2 cups chopped leeks (white and light green parts only)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup grated Pecorino Romano cheese
- 1 cup heavy cream
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, melt the butter over medium heat. Add the chopped leeks and sauté for 5-7 minutes until softened.
2. Add the flour to the pot and stir until the leeks are coated. Cook for 1-2 minutes until the flour is lightly browned.
3. Slowly pour in the chicken or vegetable broth, stirring constantly to prevent lumps from forming. Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes until the leeks are tender.
4. Remove the pot from the heat and let it cool for a few minutes. Using a blender or immersion blender, puree the soup until smooth.
5. Return the soup to the pot and stir in the grated Pecorino Romano cheese and heavy cream. Heat the soup over low heat until the cheese is melted and the soup is hot.
6. Season the soup with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Low heat
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 35g
Carbohydrates: 14g
Protein: 18g
Sodium: 1200mg
Substitutions for ingredients:
- You can use grated Parmesan cheese instead of Pecorino Romano cheese.
- You can use milk instead of heavy cream.
Variations:
- Add chopped cooked bacon or ham for a meaty version of the soup.
- Add chopped potatoes or cauliflower for a thicker soup.
- Add chopped herbs such as thyme or parsley for extra flavor.
Tips and tricks:
- Be sure to clean the leeks thoroughly before chopping them.
- Use a blender or immersion blender to puree the soup for a smooth texture.
- Serve the soup with crusty bread for dipping.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat, stirring occasionally, until hot.
Presentation ideas:
Serve the soup in individual bowls and garnish with chopped herbs or a sprinkle of grated cheese.
Garnishes:
Chopped herbs, grated cheese, croutons, or a drizzle of olive oil.
Pairings:
Crusty bread, salad, or roasted vegetables.
Suggested side dishes:
Grilled cheese sandwich, Caesar salad, or roasted chicken.
Troubleshooting advice:
- If the soup is too thick, add more broth or milk to thin it out.
- If the soup is too thin, simmer it over low heat until it thickens.
Food safety advice:
- Be sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
- Store the soup in the refrigerator within 2 hours of cooking.
Food history:
Pecorino Romano cheese is a hard, salty cheese that originated in Italy. It is made from sheep's milk and has been produced for over 2,000 years.
Flavor profiles:
This soup has a creamy, savory flavor with a hint of sweetness from the leeks.
Serving suggestions:
Serve the soup as a first course or as a light lunch or dinner.
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Region: Italian