Ingredients with Measurements:
- 2 cups chopped sensitive fern fronds
- 2 cups chopped leeks
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, melt the butter over medium heat. Add the chopped leeks and cook until softened, about 5 minutes.
2. Add the chopped sensitive fern fronds to the pot and cook for another 5 minutes, stirring occasionally.
3. Sprinkle the flour over the vegetables and stir to combine. Cook for 2-3 minutes to cook out the raw flour taste.
4. Slowly pour in the chicken or vegetable broth, stirring constantly to prevent lumps from forming. Bring the soup to a simmer and cook for 10-15 minutes, or until the vegetables are tender.
5. Use a blender or immersion blender to puree the soup until smooth.
6. Return the pureed soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
7. Serve hot, garnished with additional chopped sensitive fern fronds or leeks if desired.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 20g
Carbohydrates: 10g
Protein: 5g
Substitutions for ingredients:
- Sensitive fern fronds can be substituted with spinach or kale.
- Leeks can be substituted with onions or shallots.
- Heavy cream can be substituted with coconut cream or almond milk for a dairy-free option.
Variations:
- Add diced potatoes to the soup for a heartier meal.
- Top the soup with croutons or grated cheese for added texture.
- Add a pinch of nutmeg or cayenne pepper for a spicy kick.
Tips and tricks:
- Be sure to rinse the sensitive fern fronds thoroughly before using them in the soup.
- Use a blender or immersion blender to puree the soup until it is completely smooth.
- Adjust the seasoning to your taste preferences by adding more salt and pepper as needed.
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 medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls, garnished with chopped sensitive fern fronds or leeks.
Garnishes:
Chopped sensitive fern fronds or leeks
Pairings:
- Serve with a crusty bread or crackers for dipping.
- Pair with a light salad for a complete meal.
Suggested side dishes:
- Roasted vegetables
- Grilled chicken or fish
- Quinoa or rice pilaf
Troubleshooting advice:
- If the soup is too thick, add more broth or cream 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:
- Be sure to rinse the sensitive fern fronds thoroughly before using them in the soup.
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Food history:
Sensitive ferns are native to North America and have been used for medicinal purposes by Indigenous peoples for centuries.
Flavor profiles:
The soup has a creamy and earthy flavor with a subtle sweetness from the leeks.
Serving suggestions:
Serve the soup as a starter or as a light meal with a side dish.
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