Ingredients with Measurements:
- 2 cups of pitomba fruit
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons of olive oil
- 4 cups of vegetable broth
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 cup of heavy cream
- 1/4 cup of chopped fresh cilantro
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent.
2. Add the pitomba fruit to the pot and stir well.
3. Pour the vegetable broth into the pot and bring to a boil. Reduce the heat and let simmer for 10 minutes.
4. Using a blender or immersion blender, puree the soup until smooth.
5. Return the soup to the pot and add salt and black pepper. Stir well.
6. Add the heavy cream to the pot and stir until well combined.
7. Let the soup simmer for an additional 5 minutes.
8. Remove the pot from the heat and stir in the chopped cilantro.
9. Serve the soup hot.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Simmer over medium heat
Serving size:
4 servings
Nutritional information:
Calories: 200
Fat: 15g
Carbohydrates: 15g
Protein: 2g
Sodium: 600mg
Substitutions for ingredients:
- Vegetable broth can be substituted with chicken broth or beef broth.
- Heavy cream can be substituted with coconut cream or almond milk.
Variations:
- Add diced potatoes to the soup for a heartier meal.
- Add diced carrots and celery for extra flavor and nutrition.
- Top the soup with croutons or shredded cheese for added texture.
Tips and tricks:
- Be sure to remove the pitomba fruit seeds before adding them to the pot.
- Use a blender or immersion blender to puree the soup for a smooth texture.
- Adjust the seasoning to taste.
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.
Presentation ideas:
Serve the soup in a bowl with a sprig of fresh cilantro on top.
Garnishes:
Top the soup with croutons, shredded cheese, or a dollop of sour cream.
Pairings:
Serve the soup with a side salad or a crusty bread.
Suggested side dishes:
- Mixed green salad with a vinaigrette dressing
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Be sure to wash the pitomba fruit thoroughly before using.
- Store the soup in the refrigerator within 2 hours of cooking.
Food history:
Pitomba fruit is native to Brazil and is commonly used in traditional Brazilian cuisine.
Flavor profiles:
Pitomba fruit has a sweet and tangy flavor, similar to apricots or peaches.
Serving suggestions:
Serve the soup as an appetizer or as a main course.
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Region: Brazilian