Ingredients with Measurements:
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup milk
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/2 cup grated Sulguni cheese
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot, melt the butter over medium heat.
2. Add the chopped onion and minced garlic, and sauté until softened, about 5 minutes.
3. Add the diced potatoes and chicken or vegetable broth, and bring to a boil.
4. Reduce the heat to low, cover the pot, and simmer until the potatoes are tender, about 20 minutes.
5. Remove the pot from the heat and let it cool for a few minutes.
6. Using an immersion blender or regular blender, puree the soup until smooth.
7. Return the pot to the stove over low heat.
8. Add the milk, heavy cream, salt, black pepper, paprika, and cayenne pepper, and stir to combine.
9. Add the grated Sulguni cheese and stir until melted and incorporated.
10. Add the chopped parsley and stir to combine.
11. Taste and adjust seasoning as needed.
12. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 25g
Carbohydrates: 20g
Protein: 10g
Sodium: 800mg
Substitutions for ingredients:
- Sulguni cheese can be substituted with any other semi-soft cheese, such as mozzarella or cheddar.
- Heavy cream can be substituted with half-and-half or whole milk.
- Cayenne pepper can be omitted or substituted with red pepper flakes.
Variations:
- Add chopped cooked bacon or ham for a meatier version.
- Add chopped vegetables, such as carrots or celery, for a heartier soup.
- Use vegetable broth instead of chicken broth for a vegetarian version.
Tips and tricks:
- Be careful when blending hot liquids, as they can splatter and burn you. Let the soup cool for a few minutes before blending, and blend in small batches if using a regular blender.
- If the soup is too thick, add more broth or milk to thin it out.
- If the soup is too thin, simmer it uncovered for a few more minutes to reduce and thicken it.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls, garnished with a sprinkle of paprika and a few parsley leaves.
Garnishes:
- Paprika
- Fresh parsley leaves
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Grilled cheese sandwich
- Roasted vegetables
Troubleshooting advice:
- If the soup is too salty, add more milk or cream to dilute the saltiness.
- If the soup is too bland, add more salt or spices to taste.
Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure that it is safe to eat.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Sulguni cheese is a traditional Georgian cheese that is made from cow's milk. It has a tangy, slightly salty flavor and a semi-soft texture that makes it perfect for melting into soups and other dishes.
Flavor profiles:
Creamy, tangy, slightly salty, with a hint of spice.
Serving suggestions:
Serve the soup as a starter or main course, with crusty bread or a salad on the side.
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Region: Georgian