Ingredients with Measurements:
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 6 cups chicken or vegetable broth
- 1 pound redflower ragleaf, washed and chopped
- 1 cup heavy cream
- Salt and pepper, to taste
Special equipment needed:
- Immersion blender or regular 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 cook until the onion is translucent.
2. Add the chicken or vegetable broth to the pot and bring to a boil.
3. Add the chopped redflower ragleaf to the pot and reduce the heat to low. Let the soup simmer for 20 minutes.
4. Using an immersion blender or regular blender, blend the soup until it is smooth.
5. Add the heavy cream to the soup and stir until well combined.
6. Season the soup with salt and pepper to taste.
7. Serve hot and enjoy!
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Soup should be served hot.
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 300
- Fat: 22g
- Carbohydrates: 18g
- Protein: 8g
Substitutions for ingredients:
- Redflower ragleaf can be substituted with spinach or kale.
- Heavy cream can be substituted with coconut cream for a dairy-free option.
Variations:
- Add cooked chicken or shrimp to the soup for added protein.
- Add diced potatoes or carrots for a heartier soup.
- Add a pinch of cayenne pepper for a spicy kick.
Tips and tricks:
- Be sure to wash the redflower ragleaf thoroughly before chopping and adding to the soup.
- Use an immersion blender for easier blending and less mess.
- Taste the soup before adding salt and pepper, as the broth may already be seasoned.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat soup on the stovetop over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in a bowl with a sprig of fresh herbs on top.
Garnishes:
- Garnish the soup with croutons, grated Parmesan cheese, or a drizzle of olive oil.
Pairings:
- Serve the soup with a crusty bread or a side salad.
Suggested side dishes:
- Garlic bread
- Caesar salad
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more 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 your hands and all utensils before preparing the soup.
- Store leftover soup in the refrigerator and consume within 3 days.
Food history:
- Redflower ragleaf is a leafy green vegetable that is commonly used in Mediterranean cuisine.
Flavor profiles:
- This soup is creamy and savory with a slight bitterness from the redflower ragleaf.
Serving suggestions:
- Serve the soup as a starter or as a main dish with a side salad or bread.
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