Ingredients with Measurements:
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon dried roseroot
- 1 teaspoon dried lemon balm
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Lemon wedges and fresh herbs 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. Add the chopped onion and minced garlic and sauté until the onion is translucent, about 5 minutes.
2. Add the dried roseroot and lemon balm to the pot and stir to combine. Cook for 1-2 minutes until fragrant.
3. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and let the soup simmer for 10-15 minutes.
4. Remove the pot from the heat and let it cool slightly. Use a blender or immersion blender to puree the soup until smooth.
5. Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
6. Reheat the soup over low heat until heated through.
7. Serve the soup hot, garnished with lemon wedges and fresh herbs.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Low heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 290
- Fat: 25g
- Carbohydrates: 13g
- Protein: 3g
- Fiber: 2g
Substitutions for ingredients:
- Fresh roseroot and lemon balm can be used instead of dried.
- Vegetable broth can be substituted with chicken broth or water.
Variations:
- Add diced potatoes or carrots for a heartier soup.
- Use coconut milk instead of heavy cream for a dairy-free option.
- Add a pinch of cayenne pepper for a spicy kick.
Tips and Tricks:
- Be sure to let the soup cool slightly before blending to avoid burns.
- Adjust the amount of roseroot and lemon balm to taste.
Storage Instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the soup over low heat on the stovetop until heated through.
Presentation Ideas:
- Serve the soup in individual bowls garnished with lemon wedges and fresh herbs.
Garnishes:
- Lemon wedges and fresh herbs such as parsley or chives.
Pairings:
- Serve the soup with a crusty bread or a side salad.
Suggested Side Dishes:
- Mixed greens salad with a lemon vinaigrette.
Troubleshooting Advice:
- If the soup is too thick, add more broth or water to thin it out.
Food Safety Advice:
- Be sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
Food History:
- Roseroot and lemon balm have been used for centuries in traditional medicine for their calming and stress-relieving properties.
Flavor Profiles:
- The soup has a subtle earthy flavor from the roseroot and a bright citrusy flavor from the lemon balm.
Serving Suggestions:
- Serve the soup as a light lunch or dinner.
Related Categories
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Region: Estonian
Taste: Citrusy, Herbal, Tangy, Refreshing