參考奶油濃湯頭 Refer to Cream Soup Base
材料 Ingredients
|  |
做法﹕
| 1. | 蘆筍洗乾淨後擦乾，切除質地較老的底部備用。質地較嫩的部份保留8小段2"頭部，剩餘的切成小粒。芹菜洗乾淨後也切成小粒。香菜束選用一小把扁葉香菜，1片月桂葉，1支百里香和蘆筍質地老的底份用棉線綁成一束。 |
| 2. | 湯鍋加熱後放進3大匙橄欖油。放進洋蔥丁，蘆筍粒，青菜粒和1/3小匙鹽炒至洋蔥變軟。 |
| 3. | 加入苦艾酒用中火煮1分鐘。 |
| 4. | 倒進馬鈴薯和高湯煮滾後將浮在湯上的渣滓撇掉。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，1/8小匙黑胡椒，鮮奶油和保留的蘆筍頭部拌勻，繼續用小火燜煮2分鐘即可。 |
| 8. | 將湯裝盤再加上兩根蘆筍頭部裝飾。 |
PROCEDURE:
| 1. | Wash and dry the asparagus. Cut off the tough bottom ends and set them aside. Dice the rest of asparagus but reserve 8 2" section of asparagus spear. For the Herb Bouquet, bundle 1 small bunch of flat-leaf parsley, 1 bay leaves, 1 stems of thyme stem and the asparagus tough ends with a piece of cotton twine. |
| 2. | Add 3 tbs. of olive oil in a heated soup pot. Put in the diced onion, asparagus, celery and 1/3 tsp of salt, and sauté until the onion is tender. |
| 3. | Stir in the Vermouth wine and simmer for 1 minutes. |
| 4. | Stir in the diced potatoes and stock and bring the mixture to a boil. Skim off the foam at the surface of the soup. Add 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, black pepper, heavy cream and the reserved asparagus spears. Simmer for another 2 minutes. |
| 8. | Transfer the soup to a soup bowl and top with 2 asparagus spears. |
最後更新 (Last Update): 01/17/2014
版權所有，未經同意請勿翻印。
All rights reserved. Do not duplicate without permission.
