Ingredients with Measurements:
- 1 cup walnuts, chopped
- 1 red bell pepper, diced
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the diced onion and bell pepper and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the chopped walnuts and cook for 2-3 minutes until lightly toasted.
5. Pour in the vegetable broth and bring to a boil.
6. Reduce heat and simmer for 10-15 minutes.
7. Using a blender or immersion blender, puree the soup until smooth.
8. Return the soup to the pot and stir in the heavy cream.
9. Season with salt and pepper to taste.
10. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 435
Fat: 40g
Carbohydrates: 13g
Protein: 8g
Fiber: 3g
Substitutions for ingredients:
- Walnuts can be substituted with pecans or almonds.
- Vegetable broth can be substituted with chicken broth.
- Heavy cream can be substituted with coconut cream or milk for a dairy-free option.
Variations:
- Add a teaspoon of smoked paprika for a smoky flavor.
- Top with crumbled feta cheese or goat cheese for a tangy twist.
- Garnish with chopped cilantro or parsley for a fresh herb flavor.
Tips and tricks:
- Toasting the walnuts before adding them to the soup enhances their nutty flavor.
- For a creamier soup, blend in some of the walnuts with the broth before adding them to the pot.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup on the stove over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with a drizzle of olive oil and a sprinkle of chopped walnuts.
Garnishes:
- Drizzle of olive oil
- Chopped walnuts
- Crumbled feta cheese or goat cheese
- Chopped cilantro or parsley
Pairings:
- Crusty bread
- Grilled cheese sandwich
- Mixed green salad
Suggested side dishes:
- Roasted vegetables
- Quinoa salad
- Grilled chicken or fish
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or cream to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
- Store leftover soup in the refrigerator within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F (74°C) before consuming.
Food history:
Sopa de Nueces y Pimientos is a traditional Spanish soup that originated in the Andalusia region of southern Spain. It is typically served as a first course or as a light lunch.
Flavor profiles:
- Nutty
- Creamy
- Savory
- Mildly sweet
Serving suggestions:
- Serve hot as a first course or light lunch.
- Pair with crusty bread or a grilled cheese sandwich for a more filling meal.
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