Ingredients with Measurements:
- 1 cup of dried Pentadiplandra Brazzeana leaves
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons of olive oil
- 4 cups of chicken or vegetable broth
- 1 can of diced tomatoes
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of paprika
- 1/4 teaspoon of cayenne pepper
- 1/2 cup of heavy cream
Special Equipment Needed:
- Blender or immersion blender
Step-by-Step Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and minced garlic and cook until the onion is translucent.
3. Add the dried Pentadiplandra Brazzeana leaves, chicken or vegetable broth, diced tomatoes, salt, black pepper, paprika, and cayenne pepper.
4. Bring the soup to a boil, then reduce the heat and let it simmer for 30 minutes.
5. Remove the pot from the heat and let it cool for a few minutes.
6. Using a blender or immersion blender, puree the soup until it is smooth.
7. Return the soup to the pot and stir in the heavy cream.
8. Heat the soup over low heat until it is warmed through.
9. Serve hot and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Simmer over low heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 18g
Carbohydrates: 16g
Protein: 6g
Sodium: 800mg
Substitutions for ingredients:
- Fresh Pentadiplandra Brazzeana leaves can be used instead of dried.
- Coconut milk can be used instead of heavy cream for a dairy-free option.
- Vegetable broth can be used instead of chicken broth for a vegetarian option.
Variations:
- Add cooked chicken or shrimp for a heartier soup.
- Add chopped vegetables such as carrots, celery, or bell peppers for more texture.
- Add a squeeze of lemon juice for a tangy flavor.
Tips and Tricks:
- Be careful when blending hot liquids, as they can splatter.
- Adjust the amount of cayenne pepper to your desired level of spiciness.
- Garnish with fresh herbs or croutons for added flavor and texture.
Storage Instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the soup in a pot over low heat until it is warmed through.
Presentation Ideas:
Serve the soup in a bowl with a drizzle of olive oil and a sprinkle of paprika.
Garnishes:
Fresh herbs, croutons, or a dollop of sour cream.
Pairings:
Crusty bread or a side salad.
Suggested Side Dishes:
Roasted vegetables or a grilled cheese sandwich.
Troubleshooting Advice:
If the soup is too thick, add more broth or water to thin it out.
Food Safety Advice:
Make sure to cook the soup to a safe temperature of 165°F to prevent foodborne illness.
Food History:
Pentadiplandra Brazzeana is a plant native to Central Africa and is used in traditional medicine for its anti-inflammatory properties.
Flavor Profiles:
The soup has a slightly bitter and earthy flavor with a hint of spice.
Serving Suggestions:
Serve the soup as a starter or as a main dish with a side salad or bread.
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