參考奶油濃湯頭 Refer to Cream Soup Base
材料 Ingredients
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做法﹕
| 1. | 烤箱預熱到350˚F(175˚C)。南瓜洗乾淨後後擦乾。切成4塊,清除籽和瓜瓢後放進烤箱烤1個小時。烤盤底部鋪上錫箔紙。 |
| 2. | 冷凍栗子放在一旁解凍。洋蔥去皮後切成大塊。香菜束選用一小把扁葉香菜，1片月桂葉和1支百里香用棉線綁成一束。 |
| 3. | 取出南瓜，待涼之後去皮切成大塊。烤箱溫度調到450˚F (230°C)。將南瓜，洋蔥，栗子，橄欖油，1/2小匙鹽和1/4小匙黑胡椒在烤盤上拌勻，放進烤箱烤45分鐘。 |
| 4. | 取出烤盤，將烤盤上所有材料倒進一個湯鍋並加入2杯雞湯煮滾。加入香菜束，並將浮在湯上的渣滓撇掉。 |
| 5. | 加入白蘭地後加蓋用小火煮30分鐘。 |
| 6. | 取出香菜束放在濾网上，把菜汁壓擠出來後倒回湯裡。 |
| 7. | 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。 |
| 8. | 最後再加入1/3小匙鹽，1/4小匙黑胡椒，鮮奶，繼續用小火燜煮2分鐘即可。 |
| 9. | 將湯裝盤，撒上肉荳蔻粉，再加上百里香點綴。 |
PROCEDURE:
| 1. | Preheat the oven to 350˚F(175˚C). Rinse and dry the pumpkin. Cut it into 4 pieces. Remove the seeds & pulps. Roast the pumpkin in the oven for 1 hour. Remember to cover the baking pan with foil. |
| 2. | Defrost the frozen chestnuts. Peel the onion and cut it into big chunks. For the Herb Bouquet, bundle 1 small bunch of flat-leaf parsley, 1 bay leaves and 1 thyme sprig with a piece of cotton twine. |
| 3. | Remove the pumpkin from the oven. While it cools down, remove the skin and cut it into big chunks. Increase the oven temperature to 450˚F (230°C)。Mix the pumpkin, onion, chestnuts, olive oil, ½ tsp of salt and ¼ tsp of black pepper on the baking pan. Return the pan to the oven and bake for another 45 minutes. |
| 4. | Pour everything on the baking pan to a soup pot. Add two cups of chicken stock and bring the mixture to a boil. Add the herb bouquet and skim off the foam at the surface of the soup. |
| 5. | Stir in the cognac. Turn the heat to low, cover and simmer for 30 minutes. |
| 6. | 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. |
| 7. | 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. |
| 8. | Add 1/3 tsp of salt, ¼ tsp. of black pepper and cream. Stir and continue to cook in low heat for another 2 minutes. |
| 9. | Transfer the soup to a soup bowl and top with pinch of ground nutmeg and a thyme sprig for garnish. |
最後更新 (Last Update): 11/29/2014
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