Saturday, 24 December 2016

香滑浓郁金瓜汤(Pumpkin Soup)


香滑浓郁金瓜汤 - 安家圣诞餐的其中一道料理。






 一匙进口,第二匙再接,
香醇,浓郁,顺滑,幸福满满。。。。。 


浇淋thicken cream时,手抖胡乱的情况下,
意外的浇出个人图在中间,小开心!
难怪大家都爱上拉花咖啡和拉花浓汤,
呵。。。。呵。。。。




香滑浓郁金瓜汤
 (供8人份)

材料 :

2 汤匙   橄榄油
1 个大葱, 剁碎
1  瓣蒜头, 剁碎
1/2 茶匙  芫茜粉
1 茶匙大茴香粉
500克金瓜, 去皮切丁
1个马铃薯,去皮切丁
1公升 高汤
125毫升 Thicken cream

做法 :
1。 热锅,小火翻炒大葱茸2-3分钟。 加入蒜茸和香料粉,继续炒30秒。
2。 加入南瓜丁,马铃薯丁和高汤,煮滚,改小火焖煮30分钟。
3。 待金瓜汤微冷后,分几批以搅拌机搅拌成顺滑的金瓜汤。
4。 最后把金瓜汤再次倒回锅里,拌入thicken cream和随喜调味,即可上桌享用。




Pumpkin Soup
(8 pax)


Ingredients :
2 tbsp olive oil
1 onion, finely chopped
1 garlic clove ,crushed
1/2 tsp ground coriander
1 tsp ground cumin
500g peeled pumpkin, diced
1 potato,peeled and diced
1L chicken stock
125ml thicken cream



Method:
1. Heat up the wok and saute the chopped onion for 2-3 minutes. Add in the chopped garlic, coriander powder and ground cumin and saute for another 30 minutes.
2. Add in the diced pumpkin, diced potato and soup stock, then bring the mixture to a boil. Turn down the flame to a low flame and simmer for 30 minutes.
3. Allow the soup to cool slightly before blending the soup in a blender by batches to ensure it is smooth.
4. Pour all the pumpkin soup back into the wok to heat it and stir in the thicken cream and any other seasoning. Serve while hot.






拍着照片时,冷风索索,
不久就下起大雨来了,
所以随便咔嚓几张就收工,多多包涵咯。






   
冷冷的天气,来碗暖暖浓郁的金瓜汤,
喝着,喝着,顿时幸福指数报表呢!

@@@@@ Enjoy ! @@@@@@


 

2 comments:

  1. Hi Aunty Young,
    Pumpkin soup made with love ... a comfort bowl to enjoy with family during the festive season! Wishing you & family a blessed Christmas!

    ReplyDelete
  2. 我一直都想做金瓜汤呐,现在等到Aunty提供好食谱了( ´▽`), 当然不客气带走啦……哇哈哈哈。

    ReplyDelete

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