Potato soup with whey
Potato Soup with Whey and Fresh Homemade Cheese
Potato soup with whey is a rustic, delicious recipe that combines the rich flavors of simple yet flavorful ingredients. This soup will not only warm your soul but also give you the opportunity to make fresh homemade cheese, which will add a touch of freshness to your dish. Cook this recipe and enjoy a savory moment, perfect for cool days!
Total preparation time: 1 hour
Preparation time: 20 minutes
Cooking time: 40 minutes
Number of servings: 6 servings
Ingredients
For the whey:
- 2 liters of whole milk
- ½ cup of sour cream (between 25%-30% fat)
- 3 tablespoons of white wine vinegar
- ½ teaspoon of salt
For the soup:
- The obtained whey (about 1.5 liters)
- 500 ml of water
- 200 g of bacon
- Olive oil
- 2 large onions
- 2 carrots
- 2 stalks of celery
- 1 kg of potatoes
- 1 red bell pepper
- 1 small pumpkin
- 1 teaspoon of salt
- 1 teaspoon of pepper
- 1 teaspoon of dried oregano
- 1 teaspoon of dried sage
- 1 tablespoon of chopped fresh parsley
- 1 beef or vegetable cube
The History of Whey Soups
Potato soup with whey is a perfect example of how simple ingredients from traditional households can create delicious dishes. Whey, an often underestimated ingredient, comes from the cheese-making process. Over time, housewives have found ingenious ways to use whey, transforming it into soups and sauces due to its acidity and nutrient richness.
Step-by-Step Guide
1. Preparing the Whey
Start by bringing the milk and sour cream to a temperature of 74°C. It is essential not to exceed this temperature, as otherwise, the milk may lose its properties. Use a kitchen thermometer to accurately control the temperature. Once you reach the desired temperature, turn off the heat and add the vinegar. Stir for 30 seconds, then add salt and stir again for another 30 seconds. Cover the pot with a clean towel and let it sit for 20 minutes. You will notice that the milk will separate into cheese and whey.
2. Cooking the Bacon and Vegetables
In another pot, add a little olive oil and heat it over low heat. Add the diced bacon and fry it until crispy, about 5-7 minutes. Then, chop the onion finely and add it to the pot. Put a lid on and let the onion soften for 10 minutes, stirring occasionally. The aroma of the fried bacon will blend perfectly with the onion, creating a savory base for the soup.
3. Adding the Vegetables
Chop the other vegetables (carrots, celery, red bell pepper, and pumpkin) and add them to the pot after the onion has softened. Let them sauté for 10 minutes, stirring occasionally. Add the sage and oregano, as well as the beef or vegetable cube, to intensify the soup's flavor. Mix well to combine all the ingredients.
4. Finalizing the Soup
Strain the whey through a cheesecloth or a fine strainer to remove any solid residues. Add the obtained whey and 500 ml of water to the pot with the vegetables. Cut the potatoes into cubes and add them to the soup. Once the soup starts to boil, reduce the heat to low and let it simmer for 20-25 minutes, or until the potatoes are tender. Finally, add the pepper and taste to adjust the salt. Sprinkle the chopped fresh parsley and turn off the heat.
Practical Tips
- If you want a thicker soup, you can add less water, adjusting the amount according to your preferences.
- Replace the bacon with turkey ham for a lighter version, or omit it completely for a delicious vegetarian soup.
- You can also add other vegetables, such as zucchini or peas, to vary the recipe.
Serving Suggestions
Serve the soup hot, with a slice of fresh bread or homemade croutons. A spoonful of fresh homemade cheese on top will add a creamy and delicious touch. This soup pairs perfectly with a glass of dry white wine or a refreshing lemonade.
Nutritional Benefits
This soup is not only delicious but also packed with nutrients. Potatoes are an excellent source of complex carbohydrates, while the vegetables provide essential vitamins and minerals. Whey is rich in protein and calcium, contributing to bone health. Additionally, bacon adds a boost of protein and healthy fats, but it should be consumed in moderation.
Frequently Asked Questions
1. Can I use skim milk to make whey?
While it is possible, whole milk provides a richer and creamier whey, which will contribute to a tastier soup.
2. Can this soup be frozen?
Yes, the soup can be frozen, but it is recommended to keep it without fresh cheese. Add the cheese only before serving.
3. What other spices can I use?
Besides oregano and sage, you can experiment with thyme, basil, or marjoram to add various flavors.
In conclusion, potato soup with whey is a simple yet versatile recipe, perfect for exploring delicious combinations. So, embrace culinary creation, relax, and enjoy the time spent in the kitchen! Enjoy your meal!
Ingredients: For the zero: 2 liters of whole milk, 1/2 cup of cream (between 25%-30%), 3 tablespoons of white wine vinegar, 1/2 teaspoon of salt. For the soup: the zero, 500ml water, 200g bacon, olive oil, 2 onions, 2 carrots, 2 stalks of celery, 1kg potatoes, 1 red pepper, 1 pumpkin, 1 teaspoon of salt, 1 teaspoon of pepper, 1 teaspoon of dried oregano, 1 teaspoon of sage, 1 tablespoon of chopped fresh parsley, 1 cube of beef or vegetable.
