Ingredients with Measurements:
- 1 head of garlic
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cups Virginia pepperweed leaves, chopped
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
Special equipment needed:
- Oven
- Blender or immersion blender
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Cut off the top of the garlic head to expose the cloves. Drizzle with 1 tablespoon of olive oil and wrap in aluminum foil.
3. Roast the garlic in the oven for 30-40 minutes or until the cloves are soft and golden brown.
4. In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and cook until translucent, about 5-7 minutes.
5. Add the chopped Virginia pepperweed leaves to the pot and cook for another 5 minutes until wilted.
6. Add the chicken or vegetable broth to the pot and bring to a boil. Reduce heat and let simmer for 10 minutes.
7. Squeeze the roasted garlic cloves out of their skins and add them to the pot.
8. Using a blender or immersion blender, puree the soup until smooth.
9. Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
10. Heat the soup over low heat until warmed through.
Time:
Preparation time: 10 minutes
Cooking time: 50-60 minutes
Temperature:
Oven: 400°F
Serving size:
4-6 servings
Nutritional information:
Calories: 280
Fat: 23g
Carbohydrates: 14g
Protein: 6g
Sodium: 800mg
Substitutions for ingredients:
- Virginia pepperweed can be substituted with arugula or watercress.
- Heavy cream can be substituted with coconut cream or cashew cream for a vegan option.
Variations:
- Add 1 cup of cooked white beans for added protein and texture.
- Top with croutons or grated Parmesan cheese for added crunch and flavor.
Tips and tricks:
- To make the soup spicier, add a pinch of cayenne pepper or red pepper flakes.
- For a smoother soup, strain the pureed soup through a fine-mesh strainer before adding the heavy cream.
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 warmed through.
Presentation ideas:
Serve the soup in individual bowls and garnish with a sprig of Virginia pepperweed or a drizzle of olive oil.
Garnishes:
- Croutons
- Grated Parmesan cheese
- Chopped fresh herbs
Pairings:
- Crusty bread
- Salad with a tangy vinaigrette
Suggested side dishes:
- Grilled cheese sandwich
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Make sure to wash the Virginia pepperweed leaves thoroughly before using them in the soup.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Virginia pepperweed is a wild herb that grows abundantly in the eastern United States. It has a peppery flavor and is often used in salads and soups.
Flavor profiles:
The soup has a creamy and savory flavor with a subtle peppery kick from the Virginia pepperweed.
Serving suggestions:
Serve the soup as a starter or as a light lunch or dinner.
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