Ingredients with Measurements:
- 1 lb squid, cleaned and cut into rings
- 2 large potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup water
- 1/2 cup white wine
- 1/4 cup olive oil
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Special equipment needed:
- Large pot or Dutch oven
- Immersion blender (optional)
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until translucent.
2. Add the diced potatoes and cook for 5 minutes, stirring occasionally.
3. Pour in the white wine and let it reduce for 2-3 minutes.
4. Add the chicken or vegetable broth, water, and bay leaf. Bring to a boil, then reduce heat and let simmer for 20-25 minutes, or until the potatoes are soft.
5. Remove the bay leaf and use an immersion blender to blend the soup until smooth. (If you don't have an immersion blender, you can transfer the soup to a blender and blend in batches.)
6. Add the squid rings to the soup and simmer for 5-7 minutes, or until the squid is cooked through.
7. Season with salt and pepper to taste.
8. Ladle the soup into bowls and garnish with fresh parsley.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 220
Fat: 10g
Carbohydrates: 18g
Protein: 14g
Substitutions for ingredients:
- You can use any type of seafood instead of squid, such as shrimp or mussels.
- If you don't have white wine, you can use chicken or vegetable broth instead.
- You can use any type of oil instead of olive oil.
Variations:
- Add chopped tomatoes for a more tomato-based soup.
- Add chopped carrots and celery for a heartier soup.
- Add a pinch of red pepper flakes for a spicy kick.
Tips and tricks:
- Make sure to clean the squid thoroughly before cooking.
- If you don't have an immersion blender, be careful when blending the soup in a blender as it will be hot.
- Taste the soup before adding salt, as the broth and squid may already be salty.
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 medium heat until heated through.
Presentation ideas:
Serve the soup in a bowl with a slice of crusty bread on the side.
Garnishes:
Garnish with fresh parsley.
Pairings:
Serve with a glass of white wine.
Suggested side dishes:
Serve with a side salad or garlic bread.
Troubleshooting advice:
If the soup is too thick, add more water or broth to thin it out.
Food safety advice:
Make sure to cook the squid thoroughly to avoid any foodborne illnesses.
Food history:
Squid and potato soup is a traditional dish from the Mediterranean region.
Flavor profiles:
The soup has a savory and slightly sweet flavor from the potatoes, with a mild seafood taste from the squid.
Serving suggestions:
Serve the soup as a starter or main course.
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