西蘭花一個
洋蔥半個切絲
蒜頭碎2大瓣
雞湯和奶各半碗
西蘭花水300ml
麵粉1湯匙
盐
- 西蘭花切開一瓣瓣，
- 用 鹽水浸半小時，浸完後沖洗幾次，瀝起。
- 燒鍋滾水，倒入西蘭花，焯熟，西蘭花水留起備用。
- 用油爆蒜頭、洋蔥炒至香，加入西蘭花水，奶及雞湯、麵粉煑沸，連西蘭花放入攪拌機內，或勿攪拌棒，攪至幼滑
- 最後加入鹽和即磨黑胡椒碎調味即可。
- Broccoli Cream Soup foe 2 to 3 person
- 1 broccoli
- Half an onion, sliced
- 2 large cloves of garlic, minced
- Half a bowl each of chicken broth and milk
- 300 ml of broccoli water
- 1 tablespoon of flour
- Salt
1. Cut the broccoli into florets and soak them in salted water for half an hour. After soaking, rinse them several times and drain.
2. Boil water in a pot, add the broccoli, and blanch until cooked. Reserve the broccoli water for later use.
3. In a pan, heat oil and sauté the garlic and onion until fragrant. Add the reserved broccoli water, milk, chicken broth, and flour, and bring to a boil.
4. Transfer everything, including the broccoli, into a blender or use an immersion blender, and blend until smooth.
5. Finally, add salt and freshly ground black pepper to taste. Enjoy!
