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一起跟著做! 鼓勵作者

兒子但凡看見有燈籠椒的菜扭頭就走,卻特別愛喝此湯,奇怪不?
When capsicums are well blended this way, my son treats it as his favourite soup ever, probably because there is nothing as comforting as some bowls of mom-made soup.

份量
6 人份
時間
60 分鐘
食材
番茄tomato
2個pcs
紅椒red capsicum
2個pcs
黃椒ylw capsicum
2個pcs
洋蔥onion
1個pc
蒜頭garlic
6瓣pcs
水water
5碗bowls
香菜fresh parsley
一杯cup
鹽salt
1茶匙tsp
黑椒粉black pepper
少許few
橄欖油olive oil
1茶匙tsp
  • 1
    這是墨爾本超市的燈籠椒,漂亮不?可惜我還沒看見香港有。 Those rarely seen colourful capsicums were found in Melbourne supermarket.
  • 2
    紅、黃椒去籽,洋蔥帶皮,都切半,番茄和蒜頭整個,鋪在烤盤上; Halve unpeeled onion & unseeded capsicums, cut-side down, put also whole tomatoes and garlic on the baking tray.
  • 3
    200度烤30分鐘; Bake for 30 mins at 200C.
  • 4
    稍涼片刻,準備剝皮; Let cool for a while, peel and discard skins.
  • 5
    烤過的材料剝皮後放在鍋裡; Put all baked ingredients in a deep pan after peeling.
  • 廣告

  • 6
    倒入2碗水; Pour 2 bowls of water into the deep pan.
  • 7
    香菜剪細; Wash and cut fresh parsley into fine pieces.
  • 8
    用手提攪拌機搗碎烤好的材料; Blend those baked ingredients with a handy blender.
  • 9
    移到爐面加1-2碗水、鹽、黑胡椒粉和少許橄欖油煮滾; Transfer to the stove with medium heat on, add 1-2 bowls of water, boil with sediment.
  • 10
    攪拌,待滾透; Stir to combine, bring to the boil and cook till heated through.
  • 11
    把香菜倒進湯鍋裡; Season to taste and add chopped parsley into the deep pan.
  • 12
    拌勻; Stir to make sure the parsley is distributed evenly in the soup.
  • 13
    滾起立刻熄火; Turn off the heat right after it boils.
  • 14
    試味後自行加額外的調味料。 Add salt as you desire.
  • 15
    原來大部分來客都喜歡喝咖啡的。 Home brew coffee does give guests a warm feeling.
2017/07/04 發表 287 瀏覽
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