Ingredients with Measurements:
- 1 cup of sowans
- 2 large leeks, chopped
- 4 cups of vegetable broth
- 1 tbsp of olive oil
- 1 tsp of dried thyme
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat olive oil over medium heat.
2. Add chopped leeks and sauté for 5 minutes or until softened.
3. Add sowans, vegetable broth, dried thyme, salt, and pepper to the pot.
4. Bring the mixture to a boil, then reduce heat to low and let it simmer for 30 minutes.
5. Remove the pot from heat and let it cool slightly.
6. Using a blender or immersion blender, blend the soup until smooth.
7. Return the soup to the pot and reheat over low heat.
8. Adjust seasoning to taste.
9. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 35 minutes
Temperature:
- Medium heat for sautéing leeks
- Boil for bringing the mixture to a boil
- Low heat for simmering the soup
Serving size:
- 4 servings
Nutritional information:
- Calories: 120
- Fat: 3g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4g
Substitutions for ingredients:
- Sowans can be substituted with oatmeal or cornmeal.
- Vegetable broth can be substituted with chicken or beef broth.
Variations:
- Add cooked chicken or tofu for added protein.
- Add chopped potatoes or carrots for added texture and flavor.
Tips and tricks:
- To make the soup creamier, add a splash of heavy cream or coconut milk.
- For a chunkier soup, blend only half of the mixture and leave the other half as is.
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 until heated through.
Presentation ideas:
- Serve the soup in a bowl with a drizzle of olive oil and a sprinkle of fresh herbs.
Garnishes:
- Fresh herbs such as parsley or thyme
- Croutons or crackers
Pairings:
- Serve with a side of crusty bread or a salad.
Suggested side dishes:
- Mixed greens salad with a vinaigrette dressing
- Garlic bread
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to thicken.
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:
- Sowans is a traditional Scottish dish made from the leftover husks of oats after they have been milled.
Flavor profiles:
- The soup has a creamy and earthy flavor with a hint of sweetness from the leeks.
Serving suggestions:
- Serve the soup as a starter for a dinner party or as a light lunch.
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Region: Scottish