Ingredients with Measurements:
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 4 cups cubed potatoes
- 1 cup cubed smoked gouda cheese
- 1/2 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 4 cups cubed day-old bread
Special equipment needed:
- Large soup pot
- Immersion blender or regular blender
Step-by-step instructions:
1. Heat olive oil in a large soup pot over medium heat. Add chopped onion and minced garlic and sauté until softened, about 5 minutes.
2. Add cubed potatoes, dried thyme, and chicken or vegetable broth to the pot. Bring to a boil, then reduce heat and let simmer until potatoes are tender, about 20 minutes.
3. While the soup is simmering, preheat your oven to 375°F. Spread cubed bread on a baking sheet and bake until golden brown and crispy, about 10-15 minutes.
4. Once the potatoes are tender, use an immersion blender or regular blender to puree the soup until smooth.
5. Add cubed smoked gouda cheese and heavy cream to the soup and stir until the cheese is melted and the soup is heated through.
6. Season with salt and pepper to taste.
7. To serve, ladle the soup into bowls and top with the crispy bread cubes.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Soup: Simmer over medium heat
Bread: Bake at 375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 38g
Protein: 18g
Fiber: 4g
Sugar: 5g
Substitutions for ingredients:
- Smoked gouda cheese can be substituted with any other type of smoked cheese, such as smoked cheddar or smoked provolone.
- Heavy cream can be substituted with half-and-half or whole milk.
- Day-old bread can be substituted with croutons or toasted baguette slices.
Variations:
- Add cooked bacon or ham for a heartier soup.
- Add chopped kale or spinach for a healthier twist.
- Use sweet potatoes instead of regular potatoes for a sweeter flavor.
Tips and tricks:
- Use a high-quality smoked gouda cheese for the best flavor.
- For a thicker soup, add less broth or more potatoes.
- For a thinner soup, add more broth or less potatoes.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat soup in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in a rustic soup bowl with a sprig of fresh thyme on top.
- Garnish with a dollop of sour cream or crème fraîche.
Garnishes:
- Crispy bread cubes
- Fresh thyme sprigs
- Sour cream or crème fraîche
Pairings:
- Serve with a side salad or crusty bread.
Suggested side dishes:
- Caesar salad
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more broth or milk to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to cook the potatoes until they are tender to avoid any risk of foodborne illness.
Food history:
- Panade is a French dish that traditionally consists of bread soaked in broth or milk and layered with cheese and vegetables.
Flavor profiles:
- Smoky, creamy, savory
Serving suggestions:
- Serve as a comforting and hearty main dish for lunch or dinner.
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Taste: Savory, Smoky, Cheesy, Creamy, Comforting