Ingredients with Measurements:
- 1 pound of fresh Sculpit leaves, washed and chopped
- 2 cans of diced tomatoes
- 1 onion, chopped
- 3 garlic cloves, minced
- 4 cups of vegetable broth
- 1 tablespoon of olive oil
- 1 teaspoon of dried oregano
- Salt and pepper to taste
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 garlic and sauté until the onion is translucent.
2. Add the chopped Sculpit leaves to the pot and stir until wilted.
3. Add the diced tomatoes, vegetable broth, dried oregano, salt, and pepper to the pot. Stir to combine.
4. Bring the soup to a boil, then reduce the heat to low and let it simmer for 20-25 minutes.
5. Remove the pot from the heat and let it cool for a few minutes.
6. Using a blender or immersion blender, puree the soup until smooth.
7. Return the soup to the pot and reheat over low heat.
8. Serve hot and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 120
Fat: 3g
Carbohydrates: 20g
Protein: 5g
Fiber: 5g
Substitutions for ingredients:
- Fresh spinach or kale can be used instead of Sculpit leaves
- Canned whole tomatoes can be used instead of diced tomatoes
- Chicken or beef broth can be used instead of vegetable broth
Variations:
- Add a can of white beans for extra protein and texture
- Add a pinch of red pepper flakes for a spicy kick
- Garnish with croutons or grated Parmesan cheese
Tips and tricks:
- Be sure to wash the Sculpit leaves thoroughly before using them in the soup
- Use an immersion blender for easier blending and less mess
- Adjust the seasoning to your taste preferences
Storage instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat until heated through.
Presentation ideas:
Serve the soup in a bowl with a drizzle of olive oil and a sprinkle of fresh herbs.
Garnishes:
Croutons, grated Parmesan cheese, fresh herbs
Pairings:
Crusty bread, salad, grilled cheese sandwich
Suggested side dishes:
Roasted vegetables, garlic bread, quinoa salad
Troubleshooting advice:
If the soup is too thick, add more vegetable broth or water to thin it out. If it's too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
Be sure to wash the Sculpit leaves thoroughly before using them in the soup to remove any dirt or debris.
Food history:
Sculpit is a wild herb that grows in Europe and has been used in traditional Italian and French cuisine for centuries.
Flavor profiles:
The Sculpit and Tomato Soup is savory, slightly tangy, and has a mild herbal flavor.
Serving suggestions:
Serve the soup as a starter or main course for a light and healthy meal.
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