Spanish Cauliflower Soup with Saffron5 portions
ingredients: 350g Cauliflower, trimmed into flowerettes 2 tbsp Extra Virgin Olive Oil 2 cloves garlic, smashed 1/3g Spanish saffron threads 1200mL chicken stock Method : 1. steep the saffron in 200mL of the stock 2. heat olive oil in a heavy pan 3. add garlic and cauliflower and fry until slightly golden (5 min) 4. add 1000mL of remaining stock to pot and bring to boil 5. lower heat and cook until cauliflower is soft (20 min) 6. allow soup to cool for a few minutes and blend until smooth 7. add saffron stock to blended soup and mix well. A simple, healthy way to eat your veg, it will improve with a day or two in the fridge as most soups do! |
西班牙番紅花白花菜湯5人份
材料: 350g 白花菜, 剝開成小朵 2 tbsp 冷壓初榨橄欖油 2瓣 蒜頭, 壓碎 1/3g 西班牙番紅花絲 1200ml 雞高湯 做法: 1. 將番紅花絲加入200ml的熱高湯中浸泡 2. 鍋中加入橄欖油加熱 3. 將蒜頭和白花菜放入鍋中拌炒至金黃,約五分鐘 4. 鍋中加入其餘的1000ml高湯煮滾 5. 轉小火繼續煮至白花菜變軟,約20分鐘 6. 熄火後放置一會兒讓溫度下降,再以食物調理機打勻 7. 將番紅花高湯加入至打好的湯中混合均勻 這是一種簡單又健康的攝取蔬菜的方式,此道湯品冷藏於冰箱中1至2天會讓香料味道更融合喔! |