Ingredients with Measurements:
- 1 head of garlic
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cups chopped sea kale
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
Special equipment needed:
- Oven
- Blender or immersion blender
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Cut off the top of the garlic head to expose the cloves.
3. Drizzle the garlic head with 1 tablespoon of olive oil and wrap it in aluminum foil.
4. Roast the garlic in the oven for 30-40 minutes, or until the cloves are soft and golden brown.
5. In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat.
6. Add the chopped onion and sauté until translucent.
7. Add the chopped sea kale and sauté for another 5 minutes.
8. Pour in the vegetable broth and bring to a boil.
9. Reduce the heat and simmer for 20 minutes, or until the sea kale is tender.
10. Squeeze the roasted garlic cloves out of their skins and add them to the pot.
11. Use an immersion blender or transfer the soup to a blender and blend until smooth.
12. Stir in the heavy cream and season with salt and pepper to taste.
13. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 1 hour 5 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 295
- Total fat: 25g
- Cholesterol: 61mg
- Sodium: 883mg
- Total carbohydrates: 16g
- Dietary fiber: 3g
- Sugars: 4g
- Protein: 4g
Substitutions for ingredients:
- Sea kale can be substituted with regular kale or spinach.
- Vegetable broth can be substituted with chicken broth or water.
- Heavy cream can be substituted with coconut cream or milk.
Variations:
- Add a pinch of cayenne pepper for a spicy kick.
- Top with croutons or grated Parmesan cheese for added texture and flavor.
Tips and tricks:
- To make the soup vegan, substitute the heavy cream with coconut cream or milk.
- To make the soup gluten-free, use gluten-free vegetable broth.
Storage instructions:
- Store 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, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in a bowl with a drizzle of olive oil and a sprinkle of chopped sea kale on top.
Garnishes:
- Chopped sea kale
- Croutons
- Grated Parmesan cheese
Pairings:
- Crusty bread
- Grilled cheese sandwich
Suggested side dishes:
- Roasted vegetables
- Salad
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce and thicken it.
Food safety advice:
- Make sure to wash the sea kale thoroughly before using it in the soup.
Food history:
- Sea kale is a type of wild cabbage that grows along the coast of Europe. It was once a popular vegetable in England and France, but fell out of favor in the 19th century.
Flavor profiles:
- The soup has a creamy and savory flavor with a hint of sweetness from the roasted garlic.
Serving suggestions:
- Serve the soup as a starter or main course for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A