南瓜蛤蜊濃湯




南瓜蛤蜊濃湯 Pumpkin Clam Chowder


南瓜細緻綿密,加上牛奶與雞湯,好喝又營養的南瓜濃湯為餐桌增添顏色


份量 : 兩人份
烹調時間 : 25 分鐘



主料



【南瓜】半個
【蛤蜊肉】適量
【牛奶】1 公升左右
【雞湯】250-300ml



輔料



【洋蔥】半個
【蒜頭】 2-3瓣
【黃油】 少量
【黑朝椒】 少量




步驟


1. 南瓜皮超硬,先放到電鍋蒸個 10 ~ 15 分,在這期間把蒜頭跟洋蔥切丁。南瓜熟了切半個出來再切小顆,備用。


2. 拿起平底鍋,牛油放下,溶化後把蒜頭倒進去,炒至微金黃色再把洋蔥放進去炒,再把蛤蜊肉放進去炒香,讓蛤蜊肉吸收輔料味道,但不要炒太久以防變老,炒好拿起備用。


3. 把熟了的南瓜小顆放進電動攪拌器,再把牛奶倒進去,開始攪動,直到變成糊狀,這個糊狀是可以由你喜歡去調整濃稠度的,也就是牛奶的多與少。


4. 如果想要更細膩的口感,攪拌後的南瓜糊可以過濾,如想粗粗更有口感則不用,然後把糊倒進去剛才炒東西的平底鍋,然後一直慢慢加入雞湯,保持攪拌,雞湯倒完了把剛才的洋蔥、蒜頭全放進去,再攪拌好。


5. 蛤蜊肉留在把湯都盛上碗後鋪在面層 (拿來拍照比較好看,想更好看的在倒一點牛奶,黃白更多顏色),最後撒些黑胡椒結束這個回合。





如有任何想要討論或者想法,歡迎來留言喔!

1 留言

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