Ingredients with Measurements:
- 2 tablespoons olive oil
- 2 large onions, thinly sliced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup Queso de Afuega el Pitu cheese, crumbled
- Salt and pepper to taste
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 sliced onions and cook until they are soft and caramelized, stirring occasionally, for about 20 minutes.
3. Add the chicken or vegetable broth to the pot and bring to a boil.
4. Reduce the heat and let the soup simmer for 10 minutes.
5. Remove the pot from the heat and let it cool slightly.
6. Using a blender or immersion blender, puree the soup until smooth.
7. Return the soup to the pot and add the heavy cream and Queso de Afuega el Pitu cheese.
8. Stir until the cheese is melted and the soup is heated through.
9. Season with salt and pepper to taste.
10. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for cooking onions, boiling for broth, and simmering for soup.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 350
Fat: 28g
Carbohydrates: 14g
Protein: 12g
Sodium: 800mg
Substitutions for ingredients:
- Queso de Afuega el Pitu cheese can be substituted with any crumbly cheese like feta or goat cheese.
- Heavy cream can be substituted with half and half or milk for a lighter version.
Variations:
- Add chopped bacon or ham for a meatier version.
- Add diced potatoes or carrots for a heartier soup.
- Add a pinch of cayenne pepper for a spicy kick.
Tips and tricks:
- Be patient when caramelizing the onions, it takes time but it's worth it for the flavor.
- Use a blender or immersion blender to puree the soup for a smooth texture.
- Use a good quality broth for the best flavor.
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, stirring occasionally.
Presentation ideas:
- Serve the soup in a bowl with a drizzle of olive oil and a sprinkle of chopped parsley.
Garnishes:
- Croutons, chopped herbs, or a dollop of sour cream.
Pairings:
- Serve with a crusty bread or a side salad.
Suggested side dishes:
- Garlic bread, roasted vegetables, or a simple green salad.
Troubleshooting advice:
- If the soup is too thick, add more broth or cream to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to cook the onions until they are soft and caramelized to avoid any raw onion flavor.
Food history:
- Queso de Afuega el Pitu is a traditional cheese from Asturias, Spain, made from cow's milk.
Flavor profiles:
- This soup has a rich and creamy flavor with a hint of sweetness from the caramelized onions and a tangy kick from the Queso de Afuega el Pitu cheese.
Serving suggestions:
- Serve this soup as a starter or a main course for a cozy and comforting meal.
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Region: Spanish