薯仔濃湯容易做,加了少量日本大蔥配合洋蔥來做湯底,將整個湯的味道提升了,但要切記平衡 「balancing」的重要性;湯要做到厚身的程度可按個人喜好而增多鮮奶或上湯,喜歡有一點肉的可以改用雞上湯,在端湯享用時加大約1茶匙的煙肉碎。
橄欖油 1湯匙
日本洋蔥 1個切絲
新薯 400g切粒
日本大蔥 半條,切片
麵粉1湯匙
菜上湯 700 ml
鮮奶 100ml
猶太鹽 適量
蕃茜碎 適量
即磨黑胡椒 適量
即磨白胡椒 適量
即磨紅胡椒 適量
Olive oil , 1 tablespoon
Japanese onion , 1 sliced
New potato , 400g diced
Japanese leek , 1/2 sliced
All purpose flour 1 tablespoon
Vegetable broth 700ml
Full cream milk 100ml
Kosher salt , to taste
Chopped parsley
Freshly ground black , white and pink peppercorns
在炒鍋加入油後把洋蔥,大蔥炒香。
Add the oil to the saucepan and fry the onions and leek until fragrant.
把薯仔切粒再加入炒鍋,略炒。
Cut the potatoes into small pieces and add to the saucepan and sauté slightly.
把一湯匙麵粉加入炒鍋。略炒半分鐘。
Add one tablespoon of flour to the saucepan. Sauté for half a minute.
加入菜上湯,蓋上蓋用中火煮滾或薯仔軟腍。
Add the vegetable broth, cover the saucepan and bring to a boil over medium heat or until potatoes are soft.
用手提攪拌機打發至幼滑後加入鮮奶攪拌。
Whisk in a handheld blender until smooth and add fresh milk. Keep stirring.
加入猶太鹽作適量調味。
Add salt to taste.