Ingredients with Measurements:
- 2 tablespoons of olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 cups of potatoes, peeled and diced
- 4 cups of chicken broth
- 1 cup of heavy cream
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 teaspoon of cayenne pepper
- 1/4 teaspoon of nutmeg
- 1/4 cup of grated Parmesan cheese
- 1/4 cup of chopped fresh parsley
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 onion and garlic and sauté for 5 minutes, until softened.
2. Add the potatoes and chicken broth to the pot. Bring to a boil, then reduce the heat and simmer for 20 minutes, until the potatoes are tender.
3. Using a blender or immersion blender, puree the soup until smooth.
4. Return the soup to the pot and stir in the heavy cream, salt, black pepper, cayenne pepper, and nutmeg. Simmer for 5 minutes, until heated through.
5. Stir in the Parmesan cheese and parsley. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 380
- Fat: 26g
- Carbohydrates: 28g
- Protein: 8g
Substitutions for ingredients:
- Vegetable broth can be used instead of chicken broth for a vegetarian option.
- Half-and-half can be used instead of heavy cream for a lighter option.
- Chopped chives can be used instead of parsley for a different flavor.
Variations:
- Add cooked bacon or ham for a meatier soup.
- Add chopped kale or spinach for a healthier option.
- Add a dollop of sour cream or crème fraîche for a tangy flavor.
Tips and tricks:
- Be careful when blending hot liquids, as they can splatter and burn you.
- Use a potato masher instead of a blender for a chunkier soup.
- Garnish with additional Parmesan cheese and parsley for a fancier presentation.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat leftover soup in a pot over medium heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a slice of crusty bread on the side.
Garnishes:
- Grated Parmesan cheese and chopped parsley
Pairings:
- Crusty bread, garlic bread, or breadsticks
Suggested side dishes:
- Caesar salad, mixed greens salad, or roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or heavy cream to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce it.
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:
- Remoudou soup is a traditional French soup made with potatoes, cream, and spices.
Flavor profiles:
- Creamy, savory, and slightly spicy
Serving suggestions:
- Serve the soup as a first course for a dinner party or as a comforting meal on a cold day.
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Taste: Savory, Tangy, Spicy, Herbaceous, Aromatic