秋风起、菊花黄。天气渐渐转凉的时候来上一碗热腾腾的浓汤是最惬意不过了。今天就为大家推荐的一道西式蔬菜浓汤,做法简单,香料也很容易买到。只有搅拌机这种东西估计不是每家都有,但问题不大,大不了用勺子捣碎嘛…… Squash and tomato soup recipe by Stevie Parle Ingredients 1 cinnamon stick 1 dried chilli or 1 tsp dried chilli, plus a pinch to serve 1 butternut squash, about 1kg/2lb 2oz, peeled, deseeded and cut into 5cm chunks 350g/12oz large ripe tomatoes, cut in half 2 small onions, peeled and quartered 4 garlic cloves, peeled, cut in half 2 celery sticks, cut into quarters Olive oil 500ml/1pt chicken or vegetable stock Crème fra?che and fried sage leaves (optional), to serve 一个干辣椒,或一茶勺干辣椒粉,外加一小戳最后起锅后用 一根西葫芦,大概一公斤重。去皮、去籽、切成5厘米大小的方块 350克大西红柿,切半 2个小洋葱,去皮、切成四等份 2根西芹(不要叶子),切四等份 橄榄油 500毫升鸡汤或蔬菜汤 法式酸奶油和炸鼠尾草叶(可选),起锅后用 Preheat oven to 200C/400F/Gas 6. In a pestle and mortar, bash together the cinnamon and chilli until both are broken up a little and you have a coarse powder. Place all the vegetables and garlic in a large baking tin. Add the mixed cinnamon and chilli and season generously, particularly with pepper, then pour over a few good splashes of oil. Toss everything with your hands so all the vegetables are nicely covered in spices, seasoning and oil, then cover with kitchen foil and place in the oven for 45 minutes, removing the foil for the last 15 minutes. Everything should be soft. If not, return to the oven for a little bit longer. Remove from the oven, place in a food processor and blend until smooth (or place in a large pan and blend with a hand-blender). Taste for seasoning. Transfer to a large pan and pour in the stock. Bring to the boil, then turn down to a simmer and cook for 10 minutes. Transfer to bowls and spoon a good dollop of crème fra?che over each one. Add a sprinkling of dried chilli and a few fried sage leaves if you fancy. |
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