菜花马铃薯汤Cauliflower Potato Soup

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.

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.

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.

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.

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.