Ingredients with Measurements:
- 1 cup chopped walnuts
- 1 pound carrots, peeled and chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, sauté the onion and garlic until softened.
2. Add the chopped carrots and walnuts to the pot and stir to combine.
3. Pour in the vegetable broth and bring to a boil.
4. Reduce heat and let simmer for 20-25 minutes, or until the carrots are tender.
5. Using a blender or immersion blender, puree the soup until smooth.
6. Return the soup to the pot and stir in the heavy cream.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 29g
Carbohydrates: 18g
Protein: 6g
Sodium: 800mg
Substitutions for ingredients:
- Almonds or pecans can be used instead of walnuts.
- Chicken broth can be used instead of vegetable broth.
- Half and half can be used instead of heavy cream.
Variations:
- Add a pinch of cinnamon for a warm, spicy flavor.
- Top with croutons or a dollop of sour cream for added texture.
- Use roasted carrots for a deeper, richer flavor.
Tips and tricks:
- Toast the walnuts before adding them to the soup for a nuttier flavor.
- Use an immersion blender for easier cleanup.
- For a vegan version, use coconut milk instead of heavy cream.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot on the stove over low heat until heated through.
Presentation ideas:
Serve in a bowl with a sprig of fresh parsley on top.
Garnishes:
Fresh parsley
Pairings:
- Crusty bread
- Salad with a tangy vinaigrette
Suggested side dishes:
- Grilled cheese sandwich
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more broth or cream 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 cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Sopa de Nueces y Zanahorias is a traditional Spanish soup that dates back centuries. It was originally made with almonds instead of walnuts.
Flavor profiles:
Creamy, nutty, and slightly sweet.
Serving suggestions:
Serve hot as a comforting meal on a cold day.
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