蘑菇南瓜濃湯意大利面
18 January 2016 (1 year 4 months 17 days)
Mushroom Pumpkin Cream Soup Spaghetti
今日晚餐 - 蘑菇南瓜濃湯意大利面
材料(A):
蘑菇 Mushroom
洋蔥 Spring Onion
無鹽奶油 Unsalted Butter
1）熱鍋，把所有材料放入鍋內翻炒3～5分鐘即可，備用
Heat pan, add all the ingredients into the pot stir fry 3~5 mins and done, set aside
材料(B):
南瓜 Pumpkin
蘋果 Apple
蘿蔔 Carrot
洋蔥 Spring Onion
蒜米 Chopped Garlic
牛奶 Milk
奶油奶酪 Cream Cheese
無鹽奶油 Unsalted Butter
1）熱鍋，加入無鹽奶油，蒜米和洋蔥炒香
Heat pan, add unsalted butter, garlic and onion and fry until fragrant
2）加入南瓜，蘋果和蘿蔔翻炒至有香味，加水/
Add pumpkin, apple and carrot stir fry until fragrant, add water/soup stock and cook until soften, and switch off the heat
3）把所有材料和適量的牛奶放入攪拌機內攪拌成泥
Add all the ingredients and moderate milk into blender and blend to puree
4）把攪拌好的泥再放入鍋內，加入牛奶和奶油奶酪，小火
Transfer the puree into the pot again, add milk and cream cheese, cook with low heat until the cream cheese melted
5）把濃湯跟煮好的意大利面，和(A)加在一起即可享用
Put the cream soup with the cooked spaghetti, and ingredients (A), and ready to serve
很甜的濃湯 ^^ 可惜侒侒吃不多 =.=
他最近胃口不佳，都吃很少 -.-
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