Ingredients with Measurements:
- 2 cups of chopped cockchafer beetles
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 zucchini, chopped
- 1 cup of chopped tomatoes
- 6 cups of vegetable broth
- 1 tablespoon of olive oil
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the onion and garlic and sauté until the onion is translucent.
3. Add the chopped cockchafer beetles and cook for 5 minutes.
4. Add the chopped carrots, celery, and zucchini and cook for another 5 minutes.
5. Add the chopped tomatoes and vegetable broth and bring to a boil.
6. Reduce the heat and let the soup simmer for 30 minutes.
7. Remove from heat and let cool for a few minutes.
8. Using a blender or immersion blender, blend the soup until smooth.
9. Season with salt and pepper to taste.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 120
Fat: 2g
Carbohydrates: 20g
Protein: 6g
Substitutions for ingredients:
- Cockchafer beetles can be substituted with any other edible insect, such as crickets or mealworms.
- Vegetable broth can be substituted with chicken or beef broth.
Variations:
- Add a can of white beans for extra protein.
- Add a tablespoon of curry powder for a spicy kick.
Tips and tricks:
- Make sure to thoroughly clean the cockchafer beetles before adding them to the soup.
- Use a blender or immersion blender to get a smooth and creamy consistency.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in a bowl with a sprig of fresh herbs on top.
Garnishes:
Fresh herbs, such as parsley or cilantro.
Pairings:
Crusty bread or a side salad.
Suggested side dishes:
Roasted vegetables or a quinoa salad.
Troubleshooting advice:
If the soup is too thick, add more vegetable broth to thin it out.
Food safety advice:
Make sure to thoroughly clean the cockchafer beetles before adding them to the soup.
Food history:
Cockchafer beetles have been eaten in many cultures throughout history, including in ancient Rome and Greece.
Flavor profiles:
This soup has a rich and earthy flavor, with a slightly nutty taste from the cockchafer beetles.
Serving suggestions:
Serve hot with crusty bread or a side salad.
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