菜花马铃薯汤Cauliflower Potato Soup

  • Prep Time
    15 Mins
  • Cook Time
  • Type
  • View
    533

Ingredients

材料

Ingredients

    Directions

    心得交流站 : 这道汤对大人小孩都很有益。

    Step 1

    把柑榄油以中火加热,炒烟肉碎2-3分钟至脆后盛出。Heat olive oil in a large saucepan over medium heat then add bacon. Fry and cook for 2-3 minutes until crisp. Dish out bacon and set aside.

    Step 2

    用剩余的油炒蒜头和蒜菜丝2-3分钟至香,然后加入菜花和马铃薯,再倒入高汤,煮至滾。Add garlic and leek to the remaining oil in the saucepan. Fry for 2-3 minutes until fragrant. Add cauliflower and potato then pour in stock and allow to boil.

    Step 3

    转小火,焖煮20-25分钟,间中搅拌,至菜软身后,加入一半的炒烟肉,搅拌均匀,以盐和胡椒粉调味。Reduce the heat and simmer, stirring occasionally for 20-25 minutes or until all vegetables are tender. Add half portion of pre-fried bacon to the soup. Stir to mix. Add salt and pepper to taste.

    Step 4

    把汤料放入电动研磨器,研磨至细,再回锅以小火煮热,加入奶油,煮热而不煮滚。Put contents of the soup into a food processor and blend until smooth. Put back to the saucepan and cook over low heat. Add in cream and heat without boiling until soup is hot.

    Step 5

    吃时把汤盛入碗里,撒上少许烟肉碎和黑胡椒粉即可。Ladle into bowls and top up the soup with a little of the remaining fried bacon. Add a dash of freshly ground black pepper.

    你可能也爱看