西蘭花忌廉湯

 

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

1. 西蘭花切開一瓣瓣，
   
   
2. 用 鹽水浸半小時，浸完後沖洗幾次，瀝起。
   
   
3. 燒鍋滾水，倒入西蘭花，焯熟，西蘭花水留起備用。
   
   
4. 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
5. 最後加入鹽和即磨黑胡椒碎調味即可。

1. 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!