美食厨艺 南瓜濃湯

南瓜濃湯

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前幾天買的一大塊南瓜一半做了香辣南瓜,一半留著做這個南瓜湯。南瓜濃湯是我們家冬天的保留菜。我和老公晚餐都吃得比較少,一個湯加上一個沙拉或者一塊麵包,是個讓腸胃不負擔又很暖身的晚餐。

I like pumpkin and was amazed by the varieties we have in the USA.

I like making pumpkin soup during winter, it warms the body and nourish the soul, it’s perfect for a light and simple dinner!

材料:

300-400克南瓜

1根胡蘿卜(小)

1/2隻洋蔥

2瓣蒜

2隻青辣椒 (怕辣可以不用)

6-7片九層塔 或 歐芹

3 大勺 奶油

調味:

黑胡椒粉一點

Ingredients:

300-400 g of pumpkin (cubed)

1 small carrot

1/2 bombay onion

2 cloves of garlic

1 green chili (Optional)

6-7 leaves of basil leaves or Parsley

3 tbsp of heavy cream

Seasoning:

A pinch of black pepper powder

Salt to taste

1. 把材料都處理好。

2. 鍋裏熱上一小勺的黃油/牛油或食油。加入洋蔥和蒜蓉煸炒香。

3. 加入胡蘿卜煸炒1-2分鍾後加入南瓜繼續煮幾分鍾,加入切碎的歐芹或羅勒葉子。

4. 倒入三杯的高湯或水,加蓋燜煮15-20分鍾至所有材料變軟。

5. 把煮好的南瓜湯倒入攪拌機裏攪拌或用手提攪拌機攪拌順滑。加鹽和胡椒粉調味,喝湯前可以加點奶油。

1. Clean and cut all ingredients accordingly

2. Heat up 1 tsp of butter/cooking oil in a cooking pot, add the chopped onion and garlic and fry till it is translucent.

3. Add the carrot pieces and stir fry for 1-2 minutes, add the pumpkin pieces and cook for a few more minutes, add the chopped parsley/basil.

4. Pour in 3 cups of water (or any stock of your choice), cover with lid and continue cooking for 15-20 minutes, until all the ingredients become soft.

5. Use a hand mixer or pour the soup into a blender to blend till smooth. Season with salt and pepper, Add some cream before serving.

南瓜濃湯!

Pumpkin soup!

(责任编辑:文恩)

(文章来源:网络转载)

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