Ingredients with Measurements:
- 2 cups of Testùn cheese, grated
- 3 leeks, chopped
- 4 cups of chicken or vegetable broth
- 1 cup of heavy cream
- 2 tablespoons of butter
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, melt the butter over medium heat.
2. Add the chopped leeks and sauté until they are soft and translucent.
3. Add the chicken or vegetable broth and bring to a boil.
4. Reduce the heat and let it simmer for 10 minutes.
5. Add the grated Testùn cheese and stir until it is melted and incorporated into the soup.
6. Using a blender or immersion blender, puree the soup until it is smooth.
7. Return the soup to the pot and add the heavy cream.
8. Season with salt and pepper to taste.
9. Let the soup simmer for another 5 minutes.
10. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Simmer over medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 28g
Protein: 16g
Carbohydrates: 8g
Fiber: 1g
Sugar: 3g
Sodium: 800mg
Substitutions for ingredients:
- Testùn cheese can be substituted with Parmesan cheese or any other hard cheese.
- Heavy cream can be substituted with half-and-half or milk.
Variations:
- Add diced potatoes to the soup for a heartier version.
- Top the soup with croutons or bacon bits for added texture and flavor.
Tips and tricks:
- Use a sharp knife to chop the leeks finely.
- Be careful not to let the soup boil after adding the heavy cream to prevent curdling.
Storage instructions:
- Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup on the stove over low heat, stirring occasionally, until it is heated through.
Presentation ideas:
- Serve the soup in a bowl with a sprinkle of chopped chives or parsley on top.
Garnishes:
- Chopped chives or parsley
- Croutons
- Bacon bits
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Grilled cheese sandwich
- Caesar salad
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 the liquid.
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:
- Testùn cheese is a traditional cheese from the Piedmont region of Italy.
Flavor profiles:
- Creamy
- Cheesy
- Savory
Serving suggestions:
- Serve the soup as a starter or as a main course.
Related Categories
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Region: Italian
Taste: Savory, Herby, Oniony, Earthy, Comforting