Ingredients with Measurements:
- 2 tablespoons of olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups of chicken or vegetable broth
- 4 cups of sliced carrots
- 2 cups of sliced radishes
- Salt and pepper to taste
- 1/2 cup of heavy cream
- Fresh parsley for garnish
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, stirring occasionally.
3. Add the chicken or vegetable broth, sliced carrots, and sliced radishes to the pot.
4. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes or until the vegetables are tender.
5. Using a blender or immersion blender, puree the soup until it is smooth.
6. Return the soup to the pot and stir in the heavy cream.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh parsley.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 220
- Fat: 14g
- Carbohydrates: 21g
- Protein: 4g
- Fiber: 5g
Substitutions for ingredients:
- You can use vegetable broth instead of chicken broth to make this recipe vegetarian.
- If you don't have heavy cream, you can use half-and-half or milk instead.
Variations:
- Add a pinch of cayenne pepper for a spicy kick.
- Substitute the radishes with turnips for a different flavor.
- Add a tablespoon of honey for a touch of sweetness.
Tips and tricks:
- Use a high-quality blender or immersion blender to ensure a smooth and creamy soup.
- If the soup is too thick, add more broth or water to thin it out.
- Taste the soup before adding salt and pepper, as the broth may already be salty.
Storage instructions:
- Store any 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, stirring occasionally, until it is heated through.
Presentation ideas:
- Serve the soup in individual bowls, garnished with fresh parsley.
- Drizzle a little bit of olive oil over the top of the soup for added flavor.
Garnishes:
- Fresh parsley
- Croutons
- Sour cream
- Chives
Pairings:
- Serve this soup with a side salad or a slice of crusty bread.
Suggested side dishes:
- Mixed greens salad with a vinaigrette dressing
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
- 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 an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Radishes and carrots have been used in soups for centuries, as they are both flavorful and nutritious.
Flavor profiles:
- This soup has a creamy and slightly sweet flavor, with a hint of earthiness from the radishes.
Serving suggestions:
- Serve this soup as a light lunch or dinner, or as a starter for a larger meal.
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