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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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