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Ingredients
Soup 汤料:
- 3 tbsp / 40g butter 黄油
- 1 tsp / 4g cooking oil 食用油
- 1 - ½ lb / 680g carrots 胡萝卜 peeled and thinly sliced 去皮切成薄片
- 1 cups medium onion 中等洋葱 finely chopped (about 1-1/2/ about 160 g) 切成细粒（约1-1/2杯/约160克）
- 1/4 tsp / 0.5g Chinese five-spice powder 五香粉
- ½ tsp / 1g salt 盐
- 2 cups / 480ml chicken stock 鸡肉汤
- 1 cup / 240ml water 水
- 1 tbsp / 5g crushed ginger 姜泥
- 1 tbsp / 5g lemon or orange zest 柠檬或橙皮屑
- ½ cup / 50g crushed California pistachios 加州开心果碎
Pistachio Cream 开心果奶油:
- 1 cup / 125g California pistachios 加州开心果 roasted and lightly salted 用少许盐烘焙过的
- 2 tbsp / 30g cooking oil 食用油
- 3/4 – 1 cup / 180 – 240ml water 水
Ingredients
Soup 汤料:
Pistachio Cream 开心果奶油:
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Instructions
- Combine all Pistachio Cream ingredients in a blender and blend until smooth, adjusting amount of water to desired consistency. Set aside. 将所有开心果奶油的配料放入料理机中搅打均匀，根据需要调整水量至理想的浓度，搁置备用。
- Place butter and oil in a soup pot over medium heat. When butter is melted, add sliced carrots, and onion, ; cook, stirring occasionally, until onion is softened, about 6 – 8 minutes. Add Chinese five-spice and salt. Stir in stock, water, grated ginger, and lemon zest. Reduce heat; simmer until carrots are softened, about 15 minutes. Pour soup into a blender and blend until smooth. Stir in pistachios. 将黄油和食用油放入汤锅中，用中火加热。当黄油融化时，加入胡萝卜片和洋葱，翻炒约6-8分钟，直至洋葱变软。加入五香粉和盐，倒入鸡肉汤、水、姜泥和柠檬皮屑，将火关小，煮约15分钟，直至胡萝卜变软。将汤倒入搅拌器中，搅拌至顺滑，然后加入开心果拌匀。
- Pour soup into individual soup bowls. Swirl in a small amount of pistachio cream. Garnish with cilantro, fried wonton strips and crushed pistachios. 将汤盛入个人汤碗中，上面淋上少许开心果奶油。撒上香菜、炸馄饨条和开心果碎加以装饰出盘。
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Chef Yan has remained an active international food ambassador throughout his career. He roams the world representing different commercial and social concerns to entertain and educate the public, sharing with them his unique humor and strong passion for Chinese cooking.