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    Roasted Garlic, Potato, and Parmesan Soup

    4 servings

    porcje

    50 minutes

    całkowity czas
    Zacznij Gotować

    Składniki

    For the Soup:

    3 tablespoons (45ml) extra-virgin olive oil

    1 medium white onion (about 8 ounces; 225g), finely chopped

    Kosher salt and freshly ground black pepper

    1 1/4 pounds (2 large potatoes; 570g) Yukon Gold potatoes, peeled and cut into 1-inch pieces

    10 cloves roasted garlic , mashed to a paste

    4 cups (1L) Parmesan stock , plus extra as needed

    Pinch of freshly grated nutmeg

    For Serving:

    Fresh basil leaves, small leaves left whole, large leaves torn into pieces

    Red pepper flakes

    Crusty bread

    Wskazówki

    For the Soup: In a medium pot, heat olive oil over medium heat until shimmering. Add onion, season with salt and pepper, and cook, stirring frequently, until onion is softened, 6 to 8 minutes. Add potato and roasted garlic, season lightly with salt and pepper and continue to cook, stirring frequently, until onion just begins to brown, about 5 minutes.

    Add Parmesan stock, and bring to boil over medium-high heat. Reduce heat to simmer and cook, stirring occasionally, until potatoes are tender and offer little to no resistance when poked with a paring knife, 12 to 15 minutes. Remove from heat.

    Using an immersion or countertop blender, blend soup until completely smooth (if using a countertop blender, blend in batches, if necessary, and start blending at low speed before increasing to high). If soup is too thick, thin as needed with additional Parmesan stock. Season to taste with salt and pepper, and a pinch of nutmeg.

    For Serving: Divide soup between warmed bowls, sprinkle with basil and red pepper flakes, and serve, passing bread at the table.

    Wartości Odżywcze

    Wielkość Porcji

    -

    Kalorie

    288 kcal

    Tłuszcz Całkowity

    11 g

    Tłuszcz Nasycony

    2 g

    Tłuszcz Nienasycony

    0 g

    Tłuszcz Trans

    -

    Cholesterol

    2 mg

    Sód

    215 mg

    Węglowodany Całkowite

    42 g

    Błonnik Pokarmowy

    4 g

    Cukry Całkowite

    5 g

    Białko

    6 g

    4 servings

    porcje

    50 minutes

    całkowity czas
    Zacznij Gotować

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    Składniki

    For the Soup:

    3 tablespoons (45ml) extra-virgin olive oil

    1 medium white onion (about 8 ounces; 225g), finely chopped

    Kosher salt and freshly ground black pepper

    1 1/4 pounds (2 large potatoes; 570g) Yukon Gold potatoes, peeled and cut into 1-inch pieces

    10 cloves roasted garlic , mashed to a paste

    4 cups (1L) Parmesan stock , plus extra as needed

    Pinch of freshly grated nutmeg

    For Serving:

    Fresh basil leaves, small leaves left whole, large leaves torn into pieces

    Red pepper flakes

    Crusty bread

    Wskazówki

    1

    For the Soup: In a medium pot, heat olive oil over medium heat until shimmering. Add onion, season with salt and pepper, and cook, stirring frequently, until onion is softened, 6 to 8 minutes. Add potato and roasted garlic, season lightly with salt and pepper and continue to cook, stirring frequently, until onion just begins to brown, about 5 minutes.

    2

    Add Parmesan stock, and bring to boil over medium-high heat. Reduce heat to simmer and cook, stirring occasionally, until potatoes are tender and offer little to no resistance when poked with a paring knife, 12 to 15 minutes. Remove from heat.

    3

    Using an immersion or countertop blender, blend soup until completely smooth (if using a countertop blender, blend in batches, if necessary, and start blending at low speed before increasing to high). If soup is too thick, thin as needed with additional Parmesan stock. Season to taste with salt and pepper, and a pinch of nutmeg.

    4

    For Serving: Divide soup between warmed bowls, sprinkle with basil and red pepper flakes, and serve, passing bread at the table.