Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups chopped pepper saxifrage leaves
- 4 cups chopped tomatoes
- 4 cups vegetable broth
- 1/2 cup heavy cream
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and sauté for 5 minutes, until softened.
3. Add the thyme, oregano, salt, and black pepper and stir to combine.
4. Add the pepper saxifrage leaves and tomatoes and stir to combine.
5. Add the vegetable broth and bring to a boil.
6. Reduce heat and simmer for 20 minutes, until the vegetables are tender.
7. Use a blender or immersion blender to puree the soup until smooth.
8. Stir in the heavy cream and heat through.
9. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Simmer over medium heat.
Serving size:
This recipe serves 4.
Nutritional information:
Calories: 190
Fat: 12g
Carbohydrates: 18g
Protein: 5g
Sodium: 900mg
Fiber: 5g
Sugar: 10g
Substitutions for ingredients:
- Pepper saxifrage leaves can be substituted with spinach or kale.
- Vegetable broth can be substituted with chicken or beef broth.
- Heavy cream can be substituted with coconut cream or cashew cream for a vegan option.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Top with croutons or grated Parmesan cheese for added texture and flavor.
Tips and tricks:
- Be sure to blend the soup until smooth for a creamy texture.
- Adjust the seasoning to taste with additional salt and pepper.
- Serve with a crusty bread for dipping.
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 medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls with a drizzle of olive oil and a sprinkle of chopped herbs.
Garnishes:
- Chopped fresh herbs, such as parsley or basil.
- Croutons or crackers.
- Grated Parmesan cheese.
Pairings:
- Serve with a side salad or sandwich for a complete meal.
- Pair with a crisp white wine, such as Sauvignon Blanc.
Suggested side dishes:
- Mixed green salad with a simple vinaigrette.
- Grilled cheese sandwich.
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth to thin it out.
- If the soup is too thin, simmer for an additional 10-15 minutes to reduce and thicken.
Food safety advice:
- Be sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers promptly in the refrigerator to prevent bacterial growth.
Food history:
Pepper saxifrage is a wild herb that grows in damp areas throughout Europe. It has a slightly peppery flavor and is often used in soups and stews.
Flavor profiles:
This soup has a creamy tomato base with a slightly peppery flavor from the pepper saxifrage.
Serving suggestions:
Serve this soup as a comforting and flavorful meal on a chilly evening.
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