Ingredients with Measurements:
- 2 cups Shipova fruit, peeled and chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 1/2 cup heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic and sauté until translucent.
2. Add chopped Shipova fruit to the pot and stir to combine.
3. Pour in vegetable broth and bring to a boil. Reduce heat and let simmer for 20 minutes.
4. Remove from heat and let cool slightly.
5. Using a blender or immersion blender, puree the soup until smooth.
6. Return the pureed soup to the pot and stir in heavy cream.
7. Season with salt and pepper to taste.
8. Reheat the soup over medium heat until hot.
9. Serve hot, garnished with fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 210
Fat: 14g
Carbohydrates: 20g
Protein: 3g
Sodium: 650mg
Substitutions for ingredients:
- Vegetable broth can be substituted with chicken broth or water.
- Heavy cream can be substituted with coconut cream or almond milk.
Variations:
- Add diced potatoes to the soup for a heartier version.
- Top with croutons or shredded cheese for added texture.
- Add a pinch of cayenne pepper for a spicy kick.
Tips and tricks:
- Use a sharp knife to peel the Shipova fruit as it has a tough skin.
- Be careful when blending hot liquids, as they can splatter.
- For a smoother soup, strain the pureed mixture through a fine mesh sieve.
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 until hot.
Presentation ideas:
- Serve the soup in a bowl with a dollop of sour cream or crème fraîche on top.
- Drizzle with olive oil and sprinkle with chopped parsley.
Garnishes:
- Fresh parsley
- Croutons
- Shredded cheese
- Sour cream or crème fraîche
Pairings:
- Serve with a crusty bread or a side salad.
Suggested side dishes:
- Mixed green salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce.
Food safety advice:
- Make sure to wash the Shipova fruit thoroughly before peeling and chopping.
- Store leftover soup in the refrigerator and consume within 3 days.
Food history:
- Shipova fruit is a hybrid of a pear and quince, and is native to Central Asia.
Flavor profiles:
- Shipova fruit has a sweet and tangy flavor, similar to a pear or apple.
Serving suggestions:
- Serve the soup as a starter or as a light meal.
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Region: Bulgarian