胡萝卜香橙浓汤

材料
胡萝卜1公斤，去皮切薄片
清油100毫升
无盐牛油1大匙
白洋葱50克，去皮切片
蒜茸20克
鸡高汤1升
新鲜百里香20克
橙子2个，磨果皮碎，切块
盐少许
白胡椒粉少许

装饰料
海盐5克
现磨黑胡椒5克
精纯初榨橄榄油10毫升
糖渍干姜丝20克

做法
1 加热中型煎锅，加入清油和洋葱。
2 翻炒至洋葱变软，加入蒜茸、萝卜和无盐牛油。
3 翻炒至胡萝卜稍微变柔软，加入鸡汤、橙汁和百里香。
4 煮滚后转小火，把胡萝卜煮熟后用调味料调味。
5 把百里香取出，过滤，把食材和汤汁分开，保留一半过滤后的汤汁待用。
6 把汤汁和食材搅打均匀，根据喜好调整汤的浓稠度。
7 用盐和胡椒粉调味。
8 缀以糖渍姜丝、现磨胡椒和初榨橄榄油。

Carrot and Orange with Candied Ginger Soup

Ingredients
1kg​ carrots, washed, peeled and thinly sliced
100ml​ cooking oil
1 tbsp unsalted butter
50g​ white onion, peeled and sliced.
20g​ chopped garlic​
1 litre chicken stock
20g​ fresh thyme​
2​​ oranges, peeled and cut one into wedges
salt to taste
white pepper powder to taste​

Garnishing
5g​ sea salt
5g ​fresh ground black pepper
10ml ​extra virgin olive oil
20g​ dried candied ginger

Method
1 In a heated medium pot, add oil and onion.
2 Fry till softened and add garlic, carrots and butter.
3 When slightly softened, add chicken stock, orange juice and thyme.
4 Bring to a boil, then simmer to allow carrots to cook and flavours to infuse.
5 Remove thyme. With a sieve, strain ingredients from the soup and set aside half of the strained liquid.
6 Blend. Adjust the consistency of soup with blended ingredients to your preference.
7 Adjust taste of soup with salt and pepper.
8 Garnish with dried candied ginger, fresh ground pepper and extra virgin olive oil.

食谱提供 Bosch

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TEXT 若昕 PHOTOS Bosch