參考奶油濃湯頭 Refer to Cream Soup Base
材料 Ingredients
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做法﹕
| 1. | 韭蔥頭部切除後直切成兩半，放置于水龍頭下每葉撥開沖洗乾淨。將蔥白(包括淡綠色部份)和蔥綠切開。蔥白部份切成細絲。香菜束選用一小把扁葉香菜，2片月桂葉，2支百里香和韭蔥綠色部份。 |
| 2. | 湯鍋加熱後放進3大匙橄欖油。放進洋蔥丁,韭蔥絲和1/3小匙鹽炒至兩者變軟。 |
| 3. | 加入白酒用中火煮1分鐘。 |
| 4. | 倒進馬鈴薯和高湯煮滾後加入香菜束。轉成小火後加蓋燜煮到馬鈴薯變軟。 |
| 5. | 取出香菜束放在濾网上，把菜汁壓擠出來後倒回湯裡。 |
| 6. | 用手持攪拌機直接在鍋內把所有材料打成綿密的濃湯。如果沒有手持攪拌機，可以用果汁機或食物處理機打。 |
| 7. | 最後再加入1/2小匙鹽和鮮奶油拌勻，繼續用小火燜煮2分鐘即可。 |
| 8. | 可以撒上蝦夷蔥末或蔥末裝飾。 |
PROCEDURE:
| 1. | Cut off the root of each leek and slice it lengthwise in half. Place the leek under cold running water and make sure that all the dirt or sands among the leaves are rinsed out. Crosswise cut the leeks to separate the white (including light green) part and green part. Cut the white part into thin strips. For the Herb Bouquet, bundle 1 small bunch of flat-leaf parsley, 2 bay leaves, 2 stems of thyme stem and the green part of the leeks with a piece of cotton twine. |
| 2. | Add 3 tbs. of olive oil in a heated soup pot. Put in the diced onion, leek strips and 1/3 tsp of salt, and sauté until the onion and leek are tender. |
| 3. | Stir in the white win and simmer for 1 minutes. |
| 4. | Add the diced potatoes and stock and bring the mixture to a boil. Place in the herb bouquet, turn the heat to low, cover and simmer until the potatoes are tender. |
| 5. | Take out the herb bouquet and get as much liquid as possible by pressing the herbs through a strainer. Pour the liquid back to the soup. |
| 6. | Using a hand blender to blend the soup until it is smooth. You can also use a blender or a food processor if you don't have a hand blender. |
| 7. | Stir in ½ tsp of salt and heavy cream. and simmer for another 2 minutes. |
| 8. | Sprinkle the soup with minced chive or minced scallions for decoration. |
最後更新 (Last Update): 12/27/2013
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