Ingredients with Measurements:
- 2 heads of garlic
- 1 tablespoon olive oil
- 4 cups chicken or vegetable broth
- 2 cups buttermilk
- 1 teaspoon dried thyme
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Blender or immersion blender
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Cut off the top of each garlic head to expose the cloves.
3. Drizzle the garlic with olive oil and wrap each head in aluminum foil.
4. Roast the garlic in the oven for 30-40 minutes or until the cloves are soft and golden brown.
5. Remove the garlic from the oven and let it cool.
6. Squeeze the roasted garlic cloves out of their skins and set them aside.
7. In a large pot, heat the chicken or vegetable broth over medium heat.
8. Add the roasted garlic, thyme, salt, and pepper to the pot.
9. Simmer the soup for 10-15 minutes.
10. Using a blender or immersion blender, puree the soup until it is smooth.
11. Return the soup to the pot and stir in the buttermilk.
12. Heat the soup over low heat until it is warmed through, but do not boil.
13. Adjust the seasoning to taste.
14. Serve the soup hot.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
Oven temperature: 400°F
Soup temperature: Low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 120
Fat: 4g
Carbohydrates: 15g
Protein: 7g
Sodium: 800mg
Substitutions for ingredients:
- Vegetable broth can be substituted for chicken broth.
- Fresh thyme can be substituted for dried thyme.
- Regular milk or cream can be substituted for buttermilk.
Variations:
- Add roasted vegetables such as carrots or sweet potatoes to the soup.
- Top the soup with croutons or chopped herbs.
- Use roasted garlic cloves as a spread on bread or crackers.
Tips and tricks:
- To make the soup creamier, add a dollop of sour cream or Greek yogurt.
- If the soup is too thick, add more broth or buttermilk to thin it out.
- Roasting the garlic in advance saves time when making the soup.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup on the stove over low heat until it is warmed through, but do not boil.
Presentation ideas:
Serve the soup in individual bowls and garnish with a sprig of thyme or a drizzle of olive oil.
Garnishes:
- Croutons
- Chopped herbs
- Sour cream or Greek yogurt
- Drizzle of olive oil
Pairings:
- Crusty bread
- Salad with vinaigrette dressing
- Grilled cheese sandwich
Suggested side dishes:
- Roasted vegetables
- Garlic bread
- Caesar salad
Troubleshooting advice:
- If the soup is too thin, simmer it over low heat until it thickens.
- If the soup is too thick, add more broth or buttermilk to thin it out.
Food safety advice:
- Make sure the soup is heated to a safe temperature before serving.
- Store leftover soup in the refrigerator and discard any leftovers that have been sitting out at room temperature for more than 2 hours.
Food history:
- Buttermilk soup is a traditional dish in Scandinavian cuisine.
- Roasted garlic is a popular ingredient in Mediterranean cuisine.
Flavor profiles:
- Creamy
- Savory
- Garlicy
- Tangy
Serving suggestions:
- Serve the soup as a starter or main course.
- Pair the soup with a salad or sandwich for a complete meal.
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