Soup 
 
        當我真正進入西方廚藝領域,而不是只是一個老板或品嚐者,才發現原來西餐的湯可以這麼迷人,而不只是像舊時代的台灣西餐廳拿來應付客人的奶油麵粉湯。

        這些西餐吸引我的湯都是真材實料,也就是大量的食材對少量的高湯,所以自然湯頭濃稠,最後加上高濃度的牛奶也就是Cream使湯更圓潤。

        這是一個看起來簡單的湯,但是吃的時候會讓人驚喜的。

西式地瓜湯食譜 Sweet Potato Bisque 8-10人份

4大匙奶油
1個大洋蔥,切碎
1個中等大小的胡蘿蔔,切碎
½小匙咖哩粉
少許辣椒粉
2磅紅薯(地瓜),切碎
5杯高湯(蔬菜或雞肉)
1小匙磨碎新鮮生薑
½杯鮮奶油
1/2杯雪利酒
鹽和現磨黑胡椒調味
裝飾用切碎的新鮮香菜

做法:

  1. 洋蔥,胡蘿蔔,咖哩粉,辣椒一起炒軟。
  2. 加入紅薯和高湯煮滾。蓋蓋子關小火,煮到紅薯變軟約30-35分鐘,用棒狀打枝機打細成濃湯。加入生薑、奶油及雪利酒,然後用鹽和胡椒調味。
  3. 上菜時到些鮮奶油,使之呈漩渦狀,再灑上新鮮切碎的歐芹即可漂亮上桌。 
  • 4 Tbsp. unsalted butter
  • 1 large white or yellow onion, coarsely chopped
  • 1 medium carrot, coarsely chopped
  • ½ tsp. curry powder
  • Pinch cayenne pepper
  • 2 pounds sweet potatoes, coarsely chopped
  • 5 cups stock (vegetable or chicken)
  • 1 Tbsp. finely grated fresh ginger
  • 1/2-cup heavy whipping cream or crème fraiche plus for garnish
  • 1/2 cup dry sherry
  • Salt and freshly ground black pepper to taste.
  • Finely chopped fresh parsley for garnish

Directions:

  1. Heat a large soup pot; add the butter and heat through. Toss in the onion, carrots, curry powder, and cayenne pepper and sauté until slightly tender.
  2. Add the sweet potatoes and stock to the pot; bring to a boil. Cover, reduce the heat, and simmer until the potatoes are very tender about 30-35 minutes; puree with a blender.
  3.  Mix in the fresh ginger, cream and sherry, then season to taste with salt and pepper. Garnish with a swirl of cream and chopped fresh parsley; serve immediately.
   

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