米兰南瓜浓汤
Cream of Pumpkin Soup
材料
红心番薯20克(去皮切块)
南瓜120克(洗净,去籽切块)
砂糖8克
盐8克
无糖豆浆少许
甜豆1个(汆烫,冰镇后剖半)
做法
- 把番薯块和南瓜块蒸2小时至熟软,取出其中两块南瓜搁置备用,把其余蒸熟的番薯和南瓜打成泥。
- 用大火煮滚后转小火,加入砂糖和盐,去除表面的泡沫。
- 把南瓜块分别放进碗中,倒入南瓜汤,用无糖豆浆在表面画圈,再缀以甜豆即可。
Ingredients
20g sweet potato (peel and cube)
120g pumpkin (rinse, deseed and cube)
8g sugar
8g salt
some sugar-free soybean milk
1 sweet pea(blanch, chill and split into half)
Method
- Steam sweet potato cubes and pumpkin cubes for 2hrs till soft. Set two pumpkin cube aside. Blend rest of pumpkin and potato into paste.
- Cook over high heat till it surfaces bubbles. Lower the heat and add sugar and salt. Remove foam on the surface.
- Place remained pumpkin cubes into 2 bowls and pour soup. Dressing with sugar-free soybean milk and sweet pea.