西洋芹菜,紅蘿蔔,馬鈴薯濃湯         Cream of celery, carrot and potato soup

                        6-8人份                                        Yield: 6-8  servings          

2 個 中型洋蔥 – 切丁(小)          2 med onions- small diced

4個 中型馬鈴薯 – 切丁(大)               4 med potatoes-large diced

3根 西洋芹菜莖 – 切丁(中)               3 celery stalks-med. diced

4根 紅蘿蔔 – 切丁(中)                        4 carrots- med. diced

2塊McCormick雞精塊                   2 cubes McCormick’s chicken stock

1.5-2公升 水                             1.5-2. ltrs water

¼ 杯 奶油                                   ¼ c. Butter

½ 杯 牛奶                                   ½ c. Milk      

½ 杯 鮮奶油                                      ½ c. Cream

白胡椒 & 鹽 調味                           White pepper and salt to taste

把鍋內食材放入玻璃攪拌器至2/3滿,挪去蓋子的中間部分,

用厚棉布覆蓋,預留發起空間. 液體極熱,小心處理!攪拌1-2分鐘,直到這些碎料漿濃稠

作法:       Method: (how to make it)

1.    Sweat onion and celery and in water and chicken stock

把洋蔥&西洋芹菜 放入 水+雞精 溶液

2.     Boil potato and carrot until fork tender (fork tender means that you can mash it with a fork)

煮熟 馬鈴薯&紅蘿蔔 到叉子可壓軟的程度

3.    Add onion to potato and carrot pot  

把洋蔥加入馬鈴薯&紅蘿蔔鍋裡

4.    Add pot contents into glass blender filling only 2/3 full, remove center of lid and cover with thick cotton cloth to allow for expansion, handle carefully extremely hot liquids!

把鍋內食材放入玻璃攪拌器至2/3滿,挪去蓋子的中間部分,

用厚棉布覆蓋,預留發起空間. 液體極熱,小心處理!

5.    Blend for 1-2 minutes until puree consistency

攪拌1-2分鐘,直到這些碎料漿濃稠