Wednesday, 30 April 2014

红箩卜香橙浓汤 ~ Carrot and Orange Soup



 

 
食谱取自 70 Zesty Lemon & Orange Recipes

红箩卜香橙浓汤

材料:
50g 奶油
3 大蒜  切小块
450g  红箩卜 切片)
1.2 litres 高汤
2 粒鲜橙 取汁和橙皮削)
1/2茶匙  豆寇粉
150ml 原味优格
盐和胡椒粉适量
芫茜适量

 
做法
1.把牛油烧溶在锅内。加入大蒜和红箩卜,炒至软,大概 10分钟。 1

1 / picture 1 ~

 2.徐徐加入鸡汤,橙汁和橙皮削。然后加入豆寇粉,盐和胡椒粉调味。煮至滚,转小火,加盖再多煮40分钟。 2
            
~ 2 / picture 12~


3 待冷,用搅拌机打至幼滑。

4.倒回锅内,加入30ml 的优格,再煮至滚,试味。如不够味可多加盐/胡椒粉。

5.熄火。将作法(4)煮好的汤分装至耐热汤杯/碗中,加入少许优格和撒上芫茜。即可享用.

 

Recipe source :  70 Zesty Lemon & Orange Recipes

Carrot and Orange Soup

Ingredients :
50g butter
3 leeks ( diced )
450g carrots ( sliced )
1.2 litres chicken or vegetable stock
rind and juice of 2 oranges
1/2 tsp  nutmeg
150ml  yogurt
salt and ground pepper
fresh sprigs of coriander to garnish

 
Method :
1. Melt the butter in a large pan . Add leeks and carrot and stir well , coating the vegetables with the butter . Cover and cook for 10 minutes , until the vegetables are beginning to soften but not colour . ( Picture 1 )

2. Pour in the stock , orange rind and juice . Add the nutmeg and season to taste with pepper and salt . Bring to boil , lower the heat , cover and simmer for about 40 minutes . ( Picture 2 )

3. Leave to cool slightly , then puree the soup in a food processor or blender until smooth .

4. Return the soup to the pan and add 30ml yogurt , then taste the soup and adjust the seasoning  .

5. Ladle the soup into individual bowl and put a swirl of yogurt in the centre .Sprinkle the fresh sprigs of coriander and serve immediately .

 

I'm linking this post to Little Thumbs Up event April 2014 , organised by Zoe of Bake for Happy Kids and Doreen of My Favourite Little DIY , hosted by Ann of Anncoo Journal .

                              

And this post also linked to Cook-Your-Books #11 ,hosted by Joyce from Kitchen Flavours .