制作汤是最好的厨房炼金术：您从一些不起眼的食材开始，然后用宝石搭配。亚搏手机版官方这就是为什么我喜欢制作这些切成菜的蔬菜汤的原因；组件和技术很简单，但结果是一种丝般，美味的汤，足以适合任何优雅的第一道菜。该技术很简单。首先，煮一些芳香剂（例如胡萝卜，洋葱，芹菜，大蒜和韭菜），以开始建造汤的风味料。接下来，添加您喜欢的蔬菜加一些液体，然后煮至嫩。最后，只需在搅拌机中撒上所有东西即可。您不会相信制作如此可爱的东西是多么容易。

主奶油蔬菜汤食谱

Serves 8 as a starter

Cook the aromatics

Aromatic vegetables become the flavor foundation of your soup. The best blend of aromatics starts with garlic and includes some onions, leeks, or shallots. From there, move on to your other choices, selecting those that are most complementary to your main vegetable.

In a 4- to 5-quart saucepan or Dutch oven, heat2汤匙。无盐黄油，额外的橄榄油或植物油（或组合）在中低温下。热时，添加1-1/4 cups of your chosen aromatics(see options below) and apin. Stir well, cover, reduce the heat to low, and cook, stirring occasionally, until the aromatics are softened, 8 to 10 minutes. Stir in1茶匙犹太盐, as well as a香料（请参见下面的选项），如果使用。

Onions, cut into medium dice	韭菜，切成薄片和洗涤
青葱，切碎	胡萝卜，剥皮，一半或四分之一，切成薄片
芹菜，纵向切成两半，切成薄片（不超过1/4杯）	新鲜的生姜，切碎（不超过1汤匙）。
大蒜，切碎（不超过2茶匙）。

Curry powder: 1-1/2 tsp.	茴香种子：1茶匙。
Garam Masala：1茶匙。	Ground cumin plus ground coriander: 2 tsp. total
全芥末种子：2茶匙。	Saffron threads: big pinch, lightly crushed and mixed with some of the liquid
烟熏辣椒粉：1/2至1茶匙。

慢火煮蔬菜

Add your选择蔬菜(see options below),5 cups homemade vegetable broth OR 2-1/2 cups lower-salt chicken broth, thinned with2-1/2 cups water， 和3汤匙。您选择的口音液体（请参阅下面的选项）。搅拌均匀，并用中火慢火煮。煮，露面，偶尔搅拌，直到蔬菜非常嫩，汤全味，7至20分钟，具体取决于蔬菜。

芦笋：2-1/4磅，茎的底部修剪，切成1/2英寸的碎片	Broccoli: 1-3/4 lb., bottom of stems trimmed, florets coarsely chopped, stems sliced very thinly
胡桃南瓜：2磅，剥皮，播种并切成1/2英寸骰子	Carrots: 1-3/4 lb., peeled, cut in half or quartered lengthwise if thick, and sliced 1/4 inch thick
Cauliflower: 2 lb., trimmed, cored, and coarsely chopped	蘑菇（cremini或白色按钮，或组合）：1-1/2磅一半薄切成薄片
Canned whole tomatoes: two 28-oz. cans, drained and coarsely chopped or crushed

White wine	Dry vermouth
干雪利酒	苹果酒
或ange juice

Purée and finish the soup

奶油虽然不错，但我通常更喜欢与整个酸奶或酪乳获得的效果，因为它们的略带浓郁的味道会使汤亮起。有些蔬菜，尤其是花椰菜，胡萝卜和胡桃南瓜，会自行制作如此柔滑的酱，以至于我有时会完全将乳制品完全抛在外。另一方面，一点柑橘汁或醋绝对是必不可少的：它为您的汤提供了额外的亮度，并散发出蔬菜的味道。

Take the pan off the heat and let the soup cool for 5 minutes. Working in batches, purée the soup in a blender. Wipe the pan clean and put the soup back in the pan.

Season the soup to taste with盐和胡椒和add1/4 cup of your choice of dairy(see options below) andacid（请参阅下面的选项）；从...开始1/2 tsp.酸，加起来1-1/2 tsp.as needed.

浓奶油

酪

Thick whole yogurt, preferably Greek

Fresh lemon juice	Fresh lime juice
红酒醋	白葡萄酒醋
Cider vinegar	Sherry vinegar
Balsamic vinegar	Rice vinegar

装饰和服务

Ladle into 8 soup bowls and sprinkle a garnish (see options below) over each serving, if using.

Choose a garnish (optional)

Crumbled cooked bacon or pancetta: 2 tsp. per serving	切碎的新鲜罗勒：1至2茶匙。每份	切碎的新鲜细香葱：1至2茶匙。每份
切碎的新鲜香菜：1至2茶匙。每份	Chopped fresh mint: 1 to 2 tsp. per serving	Chopped fresh flat-leaf parsley: 1 to 2 tsp. per serving
自制面包丁：1至2汤匙。每份	烤，切碎的杏仁：1茶匙。每份	烤，切碎的花生：1茶匙。每份
Toasted, finely chopped pecans: 1 tsp. per serving	烤，切碎的核桃：1茶匙。每份	Toasted pine nuts: 1 tsp. per serving
烤核桃油：1/2茶匙。每份	辣椒油：1/2茶匙。每份	Sesame oil: 1/2 tsp. per serving
松露油：1/2茶匙。每份

Storing Soups

Most of these soups are best eaten within a day, as the vegetables tend to separate from the liquids. Carrot, butternut squash, and tomato soups can last up to 2 days in the refrigerator and up to a month in the freezer; if frozen, reheat slowly and whisk if separated.