Ingredients with Measurements:
- 1 head of garlic
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cups chrysanthemum petals
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Blender or immersion blender
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cut off the top of the garlic head to expose the cloves. Drizzle with olive oil and wrap in foil. Roast in the oven for 30-40 minutes, or until the cloves are soft and golden brown.
3. In a large pot, sauté the chopped onion until translucent.
4. Add the chrysanthemum petals and sauté for another 2-3 minutes.
5. Add the roasted garlic cloves and chicken or vegetable broth to the pot. Bring to a boil, then reduce heat and let simmer for 10-15 minutes.
6. Using a blender or immersion blender, puree the soup until smooth.
7. Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
8. Serve hot, garnished with additional chrysanthemum petals.
Time:
Preparation time: 10 minutes
Cooking time: 50-60 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 20g
Carbohydrates: 15g
Protein: 5g
Sodium: 800mg
Substitutions for ingredients:
- Chrysanthemum petals can be substituted with other edible flowers such as nasturtiums or pansies.
- Heavy cream can be substituted with coconut cream for a dairy-free option.
Variations:
- Add a pinch of cayenne pepper for a spicy kick.
- Top with croutons or a dollop of sour cream for added texture.
Tips and tricks:
- Be sure to remove the tough stems from the chrysanthemum petals before using.
- Use a high-quality broth for the best flavor.
- For a smoother soup, strain through a fine-mesh sieve before serving.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup on the stove over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve in a bowl with a drizzle of olive oil and a sprinkle of chopped chives.
Garnishes:
Additional chrysanthemum petals, croutons, sour cream, chopped chives.
Pairings:
Serve with a crusty bread and a side salad for a complete meal.
Suggested side dishes:
Mixed greens salad, roasted vegetables, garlic bread.
Troubleshooting advice:
- If the soup is too thick, add additional broth or cream to thin it out.
- If the soup is too thin, simmer for an additional 5-10 minutes to reduce.
Food safety advice:
Be sure to wash the chrysanthemum petals thoroughly before using.
Food history:
Chrysanthemums have been used in traditional Chinese medicine for centuries and are believed to have numerous health benefits.
Flavor profiles:
The roasted garlic adds a rich, savory flavor to the soup, while the chrysanthemum petals provide a slightly sweet and floral note.
Serving suggestions:
Serve hot as a comforting soup on a chilly day.
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Taste: Savory, Umami, Herbaceous, Earthy, Aromatic