番茄奶油濃湯 Cream of Tomato Soup

參考奶油濃湯頭 Refer to Cream Soup Base

材料 Ingredients

香菜束 Herb bouquet 1 把 bundle 牛油 Butter 2 大匙 Tbs 特級初炸橄欖油 Extra virgin olive oil 2 大匙 Tbs 洋蔥丁 Diced onion 4 杯 cup 胡蘿蔔丁 Diced carrot 2 杯 cup 馬鈴薯丁 Diced potato 2 杯 cup 芹菜丁 Diced celery 1/2 杯 cup 大蒜末 Minced garlic 2 大匙 Tbs 番茄膏 Tomato paste 2 大匙 Tbs 糖 Granulated sugar 1 大匙 Tbs 白酒 White wine 1/4 杯 cup 罐裝番茄泥 Canned crushed tomato 1 罐 can (28oz) 西式雞高湯 Western Chicken stock 1 杯 cup 鮮奶油 Heavy cream 2 杯 cup 鹽 Salt 1/2+1/2 小匙 tsp 黑胡椒 Black pepper 1/4+1/4 小匙 tsp 雞蛋 Egg 1 個 ea 油酥皮 Puff pastry 1-1/2 張 sheet 耐高溫湯碗 Oven proof soup bowl 6 個 ea

做法﹕

1.	香菜束選用一小把扁葉香菜，2片月桂葉和2支百里香用棉線綁好。
2.	湯鍋加熱後放進2大匙橄欖油和2大匙牛油。放進洋蔥丁炒至洋蔥變透明。
3.	加入馬鈴薯，胡蘿蔔，芹菜，大蒜，番茄膏， 1/2小匙鹽和1/4小匙黑胡椒和1大匙糖，翻炒到蔬菜變軟，大約5分鐘。
4.	加入白酒並用木杓將鍋底咖啡色的殘留物刮鬆。
5.	倒進高湯和罐頭番茄煮滾後後將浮在湯上的渣滓撇掉。 加入香菜束，轉成最小火後加蓋燜煮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1/2小匙鹽，1/4小匙黑胡椒和鮮奶油拌勻，繼續用小火燜煮2分鐘。
9.	烤箱預熱到450°F(230°C)。
10.	湯裝到碗裡。將一張油酥皮擀切成4等份，每份再將擀到可以蓋住湯碗的大小的正方形片。用叉子在每片油酥皮上叉幾個洞。雞蛋打散後先刷些蛋液再碗口，再蓋上一片油酥皮。最後再輕輕地刷上蛋液在油酥皮上。
11.	放進烤箱烤到油酥皮變成金黃，大約20分鐘。

PROCEDURE:

1.	For the Herb Bouquet, bundle 1 small bunch of flat-leaf parsley, 2 bay leaves and 2 springs of thyme with a piece of cotton twine.
2.	Add 2 tbs. of olive oil and 2 tbs. of butter in a heated soup pot. Place in the diced onion and sauté until the onion is translucent.
3.	Stir in the potato, carrot, celery, garlic, tomato paste, ½ tsp. of salt, ¼ tsp. of black pepper and 1 tbs. of sugar. Sauté until the vegetables becomes tender, approx. 5 minutes.
4.	Pour in the white wine and deglaze (loose the brown bits on the bottom) the pot with a wooden spoon.
5.	Add the canned tomato and stock. Bring the mixture to a boil. Skim off the foam at the surface of the soup. Place in the herb bouquet, 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 smooth. You can also use a blender or a food processor if you don't have a hand blender.
8.	Stir in ½ tsp of salt, ¼ tsp of black pepper and heavy cream. Cover and simmer for another 2 minutes.
9.	Preheat the oven to 450°F(230°C).
10.	Ladle the soup to the bowls. Cut one sheet of puff pastry into 4 equal pieces and roll out each piece to a square that can cover the bowl. Poke holes on the pastry with a fork. Beat the egg with 1 tbs. of water. Brush the egg wash around the opening of the bowl. Cover a bowl with one piece of puff pastry then brush the pastry with egg wash.
11.	Bake in the oven until the pastry is golden brown, approx. 20 minutes.

最後更新 (Last Update): 01/05/2017
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