Ingredients with Measurements:
- 1 pound of scorzonera, peeled and chopped
- 4 cups of chicken or vegetable broth
- 1 onion, chopped
- 2 garlic cloves, minced
- 1/2 cup of heavy cream
- 4 slices of bacon, chopped
- 2 tablespoons of olive oil
- Salt and pepper to taste
Special equipment needed:
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until translucent.
2. Add the chopped scorzonera and stir to combine with the onion and garlic. Cook for 5 minutes, stirring occasionally.
3. Add the chicken or vegetable broth to the pot and bring to a boil. Reduce the heat and let simmer for 20 minutes or until the scorzonera is tender.
4. While the soup is simmering, cook the chopped bacon in a separate pan until crispy. Drain on a paper towel and set aside.
5. Once the scorzonera is tender, use an immersion blender or transfer the soup to a regular blender and blend until smooth.
6. Return the soup to the pot and add the heavy cream. Stir to combine and heat through.
7. Season with salt and pepper to taste.
8. Serve the soup hot, topped with the crispy bacon.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Soup should be served hot.
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 350
- Fat: 25g
- Carbohydrates: 20g
- Protein: 10g
Substitutions for ingredients:
- Scorzonera can be substituted with salsify or parsnips.
- Heavy cream can be substituted with coconut cream or almond milk.
Variations:
- Add a pinch of nutmeg or cinnamon for extra flavor.
- Top the soup with croutons or grated cheese.
Tips and tricks:
- Scorzonera can be difficult to peel, so use a vegetable peeler or wear gloves to protect your hands.
- To make the soup vegan, substitute the bacon with vegan bacon or omit it altogether.
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 low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in individual bowls, garnished with a sprig of fresh herbs.
Garnishes:
- Crispy bacon, croutons, grated cheese, fresh herbs.
Pairings:
- This soup pairs well with a crusty baguette or a side salad.
Suggested side dishes:
- Mixed greens salad with a vinaigrette dressing.
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
Food safety advice:
- Make sure to thoroughly wash and peel the scorzonera before using it in the soup.
Food history:
- Scorzonera is a root vegetable that has been used in European cuisine for centuries.
Flavor profiles:
- This soup has a creamy and earthy flavor, with a salty and smoky taste from the bacon.
Serving suggestions:
- Serve this soup as a starter for a dinner party or as a comforting meal on a cold day.
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Region: French