防風草根菜湯 Cream of Parsnip Soup

23 Dec

Cream of Parsnip Soup

Parsnip歐洲防風草根,大家對這種植物可能比較陌生,防風草根是繖形科家族的成員(像紅蘿蔔及芹菜一樣)這家族正被癌症研究人員拿來探查其抗癌特性,須然暫時也未能確定是否能抗癌,然而我們能夠確定的是,它的纖維質含量豐富,而且也很美味,我們如能在日常飲食中,多吃一些蔬果少吃一點肉類,相信對身體健康一定有些幫助的,而以下這款菜湯,我是採用了幾種根莖類蔬菜烹調而成的。

 準備時間: 15 分鐘

烹調時間: 30-40 分鐘

材料

防風草根 ( parsnip )  800g       

薯仔 300g   

洋蔥 1 個   

牛油 20g    

煙肉 100g         

雞上湯 500ml   

蔬菜上湯 250ml       

水份 500ml       

牛奶 250ml       

鮮忌廉 ( fresh cream ) 100ml 

紫心蕃薯 100g 

防風草根 ( parsnip ) 100g

鹽、胡椒粉、炸脆紫心番薯片及防風草根片適量

做法:

  1. 將約100g 紫心番薯及約100g 防風草根切片,浸泡水份片刻隨即瀝乾,投入熱油炸脆,盛出瀝乾油份備用。
  2. 將各料切細,以牛油炒香煙肉及洋蔥,加下parsnip、薯仔、上湯及水份,中火煮至parsnip、薯仔軟身約須 30分鐘。
  3. 湯料用打拌機打至幼滑,用過濾篩隔除去雜質,使湯料更為幼滑。
  4. 將湯放回爐火上,加入牛奶再加熱至滾,調味及加入忌廉,將湯調教至濃稠合度即成。
  5. 上桌時於湯面放上少許炸脆之蔬菜片裝飾,此湯冷熱飲皆宜。

註:

  1. 此湯如以凍湯上桌,須調教至不要太濃稠,會比較適合。
  2. 採用兩種上湯,對於味道調和會豐富些。
  3. 牛奶及cream加入後,須留意不要大滾。

Preparation: 15 minutes

Cooking: 30-40 minutes

Ingredients

800g  parsnip

300g  potato

1 onion

20g  butter

100g  bacon

500ml  chicken stock

250ml  vegetable  stock

500ml  water

250ml  milk

100ml   fresh cream

100g purple sweet potato, sliced

100g parsnip, sliced

sea salt and pepper to season

method:

  1. Soak sliced sweet potato and parsnip in the water for a while, drain and dry them well. Head oil in small saucepan with medium -high heat. Deep fry  for 2-3 minutes or until very lightly golden brown, drain well then set aside.
  2. Cut parsnip, potato, bacon and onion into small pieces. Heat butter over medium low heat in large saucepan, saute bacon, onion until soften. Add parsnip, potato, stock and water, cover and simmer for 30 minutes or until parsnip and potato are tender.
  3. Blend the step two mixture into puree with an immersion blender, strain the puree through a fine sieve. 
  4. Heat the puree, stir in milk then bring to a boil, season with sea salt and pepper, then add cream to finish.
  5. To serve garnish with deep-fry purple sweet potato and deep-fry parsnip. This soup is ideal to serve cold during Summer.

Note:

  1. It should not be too thick if served cold.
  2. The purpose of using two different stock is to enrich the flavour.
  3. Do not over boil After adding in milk and cream.

3 Responses to “防風草根菜湯 Cream of Parsnip Soup”

  1. pmau88 December 26, 2012 at 3:08 AM #

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    • chefsdna January 1, 2013 at 12:31 PM #

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