香蒜馬鈴薯濃湯 Garlic Potato Soup

參考奶油濃湯頭 Refer to Cream Soup Base

材料 Ingredients

橄欖油 Olive oil 1+2 大匙 Tbs 洋蔥丁 Diced Onion 2 杯 Cup 去皮大蒜 Peeled garlic 50 clove 瓣 馬鈴薯丁 Diced Potato 5 杯 Cup 白酒 White wine 1/4 杯 cup 西式雞高湯 Western Chicken stock 5 杯 cup 香菜袋 Herb sachet 1 包 each 鮮奶油 Heavy cream 1 杯 cup 鹽 Salt 1/3+1/2 小匙 tsp 黑胡椒 Black pepper 1/8 小匙 tsp 帕梅善起司粉 Grated Parmesan cheese 隨意 as desired

做法﹕

1.	烤箱預熱到325˚F(160°C) 。大蒜加1大匙橄欖油在烤盤上拌勻後放進烤箱烤25分鐘。香菜袋材料選用一小把扁葉香菜，2片月桂葉，1/2小匙百里香粉。將這些香料裝進棉布袋綁緊。
2.	湯鍋加熱後放進2大匙橄欖油。放進洋蔥丁和1/3小匙鹽用中火炒至洋蔥變透明。
3.	加入白酒並用木杓將鍋底咖啡色的殘留物刮鬆。
4.	倒進馬鈴薯，大蒜和高湯煮滾後將浮在湯上的渣滓撇掉。加入香菜包很1/2小匙鹽，轉成小火後加蓋燜煮到馬鈴薯變軟，約30分鐘。
5.	將香菜包推到鍋邊用鍋鏟將菜汁壓擠出來後取出香菜包。
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.	最後再加入黑胡椒和鮮奶油拌勻，繼續用小火燜煮2分鐘即可。
8.	撒上帕梅善起司粉並用 和巴西利葉點綴裝飾。

PROCEDURE:

1.	Preheat the oven to 325˚F(160°C). Mix the garlic with 1 tbs of olive oil and bake for 25 minutes. For the Herb Sachet, place 1 small bunch of flat-leaf parsley, 2 bay leaves, ½ tsp of dried thyme in a small sachet and tie to close.
2.	Add 2 tbs. of olive oil, the diced onion and 1/3 tsp of salt in a heated soup pot. Sauté over medium heat until the onion is translucent.
3.	Add the white wine and deglaze (loose the brown bits on the bottom) the pot with a wooden spoon.
4.	Add the diced potatoes, garlic and stock and bring the mixture to a boil. Skim off the foam at the surface of the soup. Place in the herb sachet and ½ tsp of salt, turn the heat to low, cover and simmer until the potatoes are tender, approx. 30 minutes.
5.	Use the spatula to push the herb sachet to the edge of the pot. Press the sachet to squeeze the juice out. Remove the sachet.
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 the black pepper and heavy cream. Simmer for another 2 minutes.
8.	Sprinkle the soup with grated parmesan cheese and garnish with parsley leave.

最後更新 (Last Update): 10/31/2015
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