我家廚房 Christina's Kitchen

奶油濃湯頭 Cream Soup Base

材料 Ingredients

油脂 Fat or Oil

大匙 Tbs

	橄欖油, 牛油, 培根油 …等
	Olive oil, Butter, Bacon fat…etc.

洋蔥丁 Diced Onion

杯 cup

	可用紅蔥頭，韭蔥白，青蔥白或任意組合替代。
	Can be replaced with shallot, leek (white part), scallion (white part) or any combination of these.

主食材 Dish main ingredient

杯 cup

	例如蘆筍(蘆筍濃湯)，番茄(番茄濃湯)，海鮮(海鮮濃湯)…等。
	For example, Asparagus (asparagus cream soup), Tomatoes (tomato cream soup), seafood (seafood cream soup)…etc.

馬鈴薯丁 Diced Potato

杯 cup

	可用油酥(3大匙麵粉+3大匙油脂)，或2杯米飯(白飯，糙米飯..)，或其它根莖蔬菜(地瓜，南瓜，胡蘿..等)替代。
	Can be replaced with roux (2 tbs of flour+2 tbs of oil or fat), or 2 cups of rice (white rice, brown rice…), or other root vegetables (yams, pumpkins or carrots..tec.).

酒 Wine

1/4

杯 cup

	依照主食材和個人喜好選擇適當的酒 (白酒，雪利酒, 苦艾酒..等)。如用烈酒如白蘭地或威士忌則將份量減為1大匙。
	Pick the wine based on the dish main ingredient or your personal preference (White wine, Sherry wine, Vermouth wine…etc). If using spirits such as brandy or whisky, decrease the volume from ¼ cup to 1 tbs.

無鹽高湯 Unsalted stock

杯 cup

	依照主食材選擇適當的高湯 (雞高湯，牛高湯，海鮮高湯, 蔬菜高湯…等)。若使用加鹽高湯，則要減少以下鹽的份量。
	Pick the stock based on the dish main ingredient (Chicken stock, beef stock, seafood stock, vegetable stock...etc). If using salted stock, reduce the salt below.

香菜束或乾香菜袋 Herb bouquet or Dried herb sachet

把(袋) bunch(bag)

	將各式香菜用棉線綁成一束，我通常用一小把扁葉巴西利，2片月桂葉，2支百里香和1支迷迭香。請依照主食料或你個人喜好選擇適當的香菜。如果使用乾香料則放進一小紗包內綁好。
	Bundle assorted herbs with a piece of cotton twine. I usually use 1 small bunch of flat-leaf parsley, 2 bay leaves, 2 stems of thyme stem and 1 stem of rosemary. Pick the herbs based on the dish main ingredient or your personal preference. If using dried herbs, place them in a sachet and tie.

做法﹕

1.	湯鍋加熱後放進3大匙油，洋蔥丁和 1/3匙鹽，用中火炒至洋蔥變軟。再加入主食材炒2分鐘。
2.	倒入酒用中火煮1分鐘。
3.	放進馬鈴薯和高湯煮滾後加入香菜束或香菜袋。轉成小火，加蓋燜煮到馬鈴薯變軟。如果不用馬鈴薯而改用油酥，則在另一小鍋炒香牛油和麵粉後，慢慢加入1杯高湯調到沒有顆粒，再倒回湯裡。
4.	取出香菜束放在濾网上，把菜汁壓擠出來後倒回湯裡。
5.	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，則可以用果汁機或食物處理機打。
6.	最後再加入1/2小匙鹽，1/8小匙胡椒和鮮奶油拌勻，繼續用小火燜煮2分鐘即可。

PROCEDURE:

1.	Add 3 tbs. of oil, the diced onion and 1/3 tsp of salt in a heated soup pot. Sauté in medium heat until the onion is tender. Add the dish main ingredients and continue to cook for 2 minutes.
2.	Stir in the win and simmer for 1 minutes.
3.	Add the diced potatoes and stock and bring the mixture to a boil. Place in the herb bouquet or herb sachet, turn the heat to low, cover and simmer until the potatoes are tender. If using roux instead of potatoes, prepare the roux on a separate pot. Stir the butter and flour until light brown. Gradually add one cup of the stock to the roux and stir until the mixture is smooth without lumps. Pour the roux mixture back to the soup.
4.	Take out the herb bouquet and get as much liquid as possible by pressing the herbs through a sieve. Pour the liquid back to the soup.
5.	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.
6.	Stir in ½ tsp of salt, 1/8 tsp of black pepper and heavy cream. Simmer for another 2 minutes.

運用食譜(Application)


韭蔥濃湯 Leek Soup	蘆筍濃湯 Asparagus Cream Soup	新英格蘭蛤蜊濃湯 New England Clam Chowder	南瓜栗子濃湯 Roasted Pumpkin Chestnut Soup


香蒜馬鈴薯濃湯 Garlic Potato Soup