材料

甜菜根500克(切块)
去皮马铃薯500克(切块)
白洋葱300克(切块)
月桂叶1片
橄榄油50毫升
清水3升
百里香少许
调味料
奶油少许
盐适量

做法

  1. 热锅,加入橄榄油和洋葱,一起翻炒至香。
  2. 加入甜菜根和马铃薯稍微翻炒,加入剩余材料一起煮滚。
  3. 转小火,继续煮约20-30分钟至甜菜根熟软,倒进搅拌机搅打至柔滑。
  4. 过滤后加入盐调味,倒进玻璃杯,缀以少许奶油即可。

Classic Beetroot Bisque

Ingredients

500g beetroot (cubed)
500g peeled potato (cubed)
300g white onion (cubed)
1 bay leaf
50ml olive oil
3 liters water
some thyme

Seasoning

some cream
some salt

Method

  1. Heat up a pan. Add in olive oil and white onion. Stri-fry until fragrant.
  2. Add in beetroot and potato cubes. Cook briefly. Add in remaining ingredients and bring to a boil.
  3. Switch to low heat. Continue cooking for 20-30mins until beetroot is soft. Blend in blender until smooth.
  4. Strain soup and season with some salt. Pour into glasses and garnish with some cream.

[stextbox id=”profile”]食谱提供及示范
Chef Aaron Tan 陈健伦
新加坡中厨协会
青年厨师副团长

text: 若昕 photo: Kin[/stextbox]