Ingredients with Measurements:
- 2 cups of sea purslane, washed and chopped
- 2 medium-sized zucchinis, chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups of vegetable broth
- 1 cup of heavy cream
- 2 tablespoons of olive oil
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté until the onion is translucent.
2. Add the chopped zucchini and sea purslane to the pot and sauté for 5 minutes.
3. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for 15 minutes.
4. Remove the pot from the heat and let it cool for a few minutes.
5. Using a blender or immersion blender, puree the soup until it is smooth.
6. Return the soup to the pot and stir in the heavy cream.
7. Season the soup with salt and pepper to taste.
8. Heat the soup over low heat until it is warmed through.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Low heat
Serving size:
4 servings
Nutritional information:
Calories: 240
Fat: 20g
Carbohydrates: 12g
Protein: 4g
Sodium: 600mg
Substitutions for ingredients:
- Sea purslane can be substituted with spinach or kale.
- Vegetable broth can be substituted with chicken broth or water.
- Heavy cream can be substituted with coconut cream or almond milk.
Variations:
- Add a pinch of cayenne pepper for a spicy kick.
- Top the soup with croutons or grated Parmesan cheese.
- Add cooked chicken or shrimp for a heartier meal.
Tips and tricks:
- Be sure to wash the sea purslane thoroughly to remove any sand or debris.
- Use an immersion blender for a smoother texture.
- Adjust the amount of heavy cream to your liking.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup over low heat until it is warmed through.
Presentation ideas:
Serve the soup in a bowl with a drizzle of olive oil and a sprig of fresh herbs.
Garnishes:
- Croutons
- Grated Parmesan cheese
- Fresh herbs
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Grilled cheese sandwich
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water.
- If the soup is too thin, simmer it over low heat until it thickens.
Food safety advice:
- Be sure to wash the sea purslane thoroughly to remove any sand or debris.
- Store the soup in an airtight container in the refrigerator for up to 3 days.
Food history:
Sea purslane is a type of succulent plant that grows along the coastlines of Europe and North America. It has been used in traditional medicine for its anti-inflammatory properties.
Flavor profiles:
The sea purslane and zucchini soup has a mild and slightly salty flavor.
Serving suggestions:
Serve the soup as a light lunch or dinner.
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