“你就是大厨”菜谱 - 姜味胡萝卜汤Carrot & Ginger Soup

Carrot & Ginger Soup
姜味胡萝卜汤
Pax:10 10人份
                
                 
Ingredients 配料
600 g Carrots 600克 胡萝卜
200 g Potato 200克 土豆
1000 ml Chicken stock [homemade] 1000毫升 自制鸡汤
200 g Onion 200克 洋葱
100 g Ginger 100克 姜
60 g Garlic 60克 蒜
Salt 盐
30 g Pepper 30克 胡椒
200 g Orange 200克 橘子
50 g Parsley 50克 欧芹
150 g Ginger julienne 150克 姜丝
 
Method
1. Wash the carrots and potatoes, and cut them in to cubes. Peel the ginger and slice it.
2. Stir-fry sliced onion and crashed garlic. Add in thyme and rosemary brunch. Then add carrots and potato cubes, and the sliced ginger; add chicken stock until 2 cm above level.
3. Peel the orange and keep the zest. Cut orange in 4 and add zest into stock.
4. Cook the mixture until done; when ready take out thyme, rosemary and ginger, but leave 1 slice of ginger.
5. Strain some of the soup, and leave a little, keep warm. Use a blender to blend the soup. Season and adjust to desired thickness (add the reserved stock if needed).
6. Poor soup into bowl and garnish with fresh ginger julienne and picked coriander (cilantro) leaves.
烹调步骤
1. 胡萝卜和土豆洗净，切成丁。生姜去皮、切片。
2. 炒一下切碎的洋葱、拍过的大蒜。加入百里香和迷迭香。再加入胡萝卜和土豆丁、姜片，加入鸡汤，没过食材2厘米。
3. 橙子剥皮，保留细橙皮丝。将橙子一切四，加入汤锅中。
4. 汤煮好后，将百里香、迷迭香和生姜挑出，但保留1片姜片。
5. 将一部分汤过滤，另一部分继续保温。滤出的汤用搅拌器打碎，施以调味，调整汤的浓稠度（如有必要，可以加入一些刚才保留的汤）。
6. 将汤倒入碗中，用新鲜生姜丝和香菜（芫荽）叶装饰。