Potato Leek Soup with Pancetta

(Recipe from CookSmarts)

This wintery soup and salad combo plays with savory and sweet flavors.
A quick saute of shaved brussels sprouts brings out their natural sweetness and bright color while still retaining some crunch.

這道適合冬天的濃湯和沙拉組合利用了鹹與甜口味的搭配,
球芽甘藍炒過後帶出天然的甜味和漂亮的翠綠色,也還保有脆脆的口感。

PREP 準備

Potato Leek Soup with Pancetta

1. Brussels sprouts / Parmesan Cheese – Slice off and discard stems of brussels sprouts. Thinly sliced by hand or use a food processor to shred. Chop cheese into large chunks and pulse in the food processor until grated.

球芽甘藍 / 帕瑪森起司 – 球芽甘藍去尾切絲,也可以用食物處理機切絲。(週日事先準備好),起司如果是買整塊的磨成粉狀,或是切塊後用食物處理機打成粉狀(我直接買超市已經分裝好的起司粉)。

Potato Leek Soup with Pancetta

2. Leeks – Sliced and rinsed.

韭蔥 – 切塊並清洗乾淨。(週日事先準備好)

Potato Leek Soup with Pancetta

3. Potatoes – Peel and chop potatoes.

馬鈴薯 – 去皮切塊。

MAKE 烹飪

Potato Leek Soup with Pancetta

1. Heat a saucepan over medium-high heat. Add cooking oil and then pancetta to heated oil. Saute pancetta until crisp and fat has rendered, 2 to 4 minutes.

中大火熱鍋,加入油和義式培根,炒至酥脆,大約2-4分鐘。

Potato Leek Soup with Pancetta

2. Use a slotted spoon to transfer pancetta to a paper towel-lined plate. If there is excess grease in pan, drain off all but ~1 Tbsp, or if the pan is dry, add a splash of cooking oil. Add leeks with a pinch of salt and saute until leeks soften and start to turn golden brown in spots, 2 to 4 minutes. Add butter and stir until butter melts. Sprinkle flour over top and stir until no dry spots of flour remain.

將義式培根裝在擺上紙巾的盤子吸油,鍋中留下大約一大匙的培根油,加入韭蔥和鹽,炒至變軟,大約2-4分鐘。加入奶油炒至奶油融化,再加入麵粉拌勻。

Potato Leek Soup with Pancetta

3. Add stock while whisking to incorporate with flour. Add potatoes and vinegar and bring to a boil. Place a lid on the pan and reduce heat to a low simmer. Simmer until potatoes are tender, 12 to 15 minutes.

加入高湯並與麵粉拌勻,加入馬鈴薯和紅酒醋,湯開了後蓋上鍋蓋,轉小火悶煮至馬鈴薯煮熟,大約12-15分鐘。

Potato Leek Soup with Pancetta

4. While soup simmers, in a large serving bowl, whisk together olive oil, mustard and maple syrup. Set aside.

煮湯的時候,在沙拉碗中將橄欖油,芥末和楓糖漿拌勻。

Potato Leek Soup with Pancetta

5. Heat a wok or skillet over medium-high heat. Add cooking oil and then brussels sprouts to heated oil. Saute until brussels sprouts turn bright green but still have some crunch, 1 to 3 minutes.

中大火熱炒鍋,加入油和球芽甘藍,炒至翠綠色但還是帶點脆度,大約1-3分鐘。

Potato Leek Soup with Pancetta

6. Add brussels sprouts to serving bowl with prepared dressing. Add cheese, blackberries and almonds and toss to combine.

將球芽甘藍加入沙拉碗,再加入起司、黑莓和杏仁片拌勻。

Potato Leek Soup with Pancetta

7. When potatoes are cooked, blend soup with an immersion blender until smooth. Taste and season with some salt.

馬鈴薯煮熟後,將湯用手攪拌器打勻,鹽巴調味。(老公堅持要戴墨鏡把湯打勻,說這樣熱湯才不會噴到眼睛裡。😎 )

Potato Leek Soup with Pancetta

8. Serve soup with a spoonful of yogurt and pancetta on top. Enjoy with warm brussels sprouts salad on the side.

湯上加些一小匙優個,撒上義式培根,與球芽甘藍一同享用。

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