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材料:
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Ingredients:
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( 8 servings)
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紅蘿蔔 (切件)
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Carrots (chopped)
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1 kg
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煙肉 (切粒)
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Bacon (diced)
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25 g
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洋蔥 (切片)
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Shallots (sliced)
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150 g
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蒜泥
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Garlic (minced)
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3 tsp
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橄欖油
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Olive Oil
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3 tbsp
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牛油
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Butter
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3 tbsp
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奶油
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Cream
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250 ml
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水
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Water
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250 ml
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雞湯
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Chicken Stock
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500 ml
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鹽和胡椒粉
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Salt & Pepper
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To taste
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先將煙肉，洋蔥，及蒜泥在鍋中炒至金黃色
Heat olive oil on medium high heat in a thick-bottomed pot.
When the oil is hot, swirl in the butter．
Sauté the bacon, shallots and garlic.
加入胡蘿蔔，拌勻
Ａdd the carrots, stir to coat with the olive oil and butter.
倒入雞湯，蓋上蓋煮至胡蘿蔔熟透, 軟身
Pour in the chicken stock, bring to a simmer and cook the carrots on medium high heat until they are softened
(可取部份胡蘿蔔切粒備用)
(OPTIONAL: Remove 1 cup of the cooked carrots from the pot, cut them into cubes and set aside)
將以上材料及奶油置攪拌機攪成湯茸
(可加水或雞湯 調節澴度)
(可加水或雞湯 調節澴度)
In blender or food processor, puree the mixture with cream until smooth
(Thin the mixture with water/stock to desired level of thickness)
(Thin the mixture with water/stock to desired level of thickness)
將雜菌湯倒回煲中煲滾﹐ 加少許鹽和胡椒粉調味﹐ 即可
Then return to the pot, bring the soup to a boil, stir constantly. Adjust salt and pepper to taste. Stir in, if any, the reserved cooked carrots.
