Ingredients with Measurements:
- 2 tablespoons of olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups of vegetable broth
- 2 cups of potatoes, peeled and diced
- 1 cup of walnuts, chopped
- 1 teaspoon of dried thyme
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 cup of heavy cream
- 2 tablespoons of chopped parsley
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 chopped onion and minced garlic and sauté until the onion is translucent.
3. Add the vegetable broth, diced potatoes, chopped walnuts, dried thyme, salt, and black pepper to the pot.
4. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the potatoes are tender.
5. Using a blender or immersion blender, puree the soup until it is smooth.
6. Return the soup to the pot and stir in the heavy cream.
7. Heat the soup over low heat until it is warmed through.
8. Ladle the soup into bowls and garnish with chopped parsley.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Simmer over medium heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 25g
Carbohydrates: 25g
Protein: 7g
Sodium: 800mg
Fiber: 4g
Substitutions for ingredients:
- Olive oil: Can substitute with vegetable oil or butter.
- Vegetable broth: Can substitute with chicken or beef broth.
- Heavy cream: Can substitute with half-and-half or milk.
Variations:
- Add a pinch of cayenne pepper for a spicy kick.
- Top with crumbled bacon or shredded cheese for added flavor.
- Use sweet potatoes instead of regular potatoes for a sweeter taste.
Tips and tricks:
- Use a blender or immersion blender to puree the soup for a smoother texture.
- Toast the chopped walnuts in a dry pan for a few minutes before adding them to the soup for a nuttier flavor.
- Adjust the seasoning to taste by adding more salt or pepper as needed.
Storage instructions:
Refrigerate any leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat until it is warmed through.
Presentation ideas:
Serve the soup in a bowl with a drizzle of olive oil and a sprinkle of chopped parsley on top.
Garnishes:
Chopped parsley, crumbled bacon, shredded cheese, or a drizzle of olive oil.
Pairings:
Serve with a crusty bread or a side salad.
Suggested side dishes:
Crusty bread, side salad, or roasted vegetables.
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water 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.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
Potato soup is a traditional dish in many cultures, including Irish and German cuisine. Walnuts add a unique flavor and texture to this classic soup.
Flavor profiles:
Creamy, nutty, and savory.
Serving suggestions:
Serve the soup as a starter or as a main dish with a side salad or crusty bread.
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