秋日开胃菜：西葫芦南瓜浓汤

 

 

Squash and tomato soup recipe by Stevie Parle

西葫芦南瓜浓汤（斯蒂夫派乐的食谱，6人份）

Ingredients

原料

1 cinnamon stick

1 dried chilli or 1 tsp dried chilli, plus a pinch to serve

1 butternut squash, about 1kg/2lb 2oz, peeled, deseeded and cut into 5cm chunks

350g/12oz large ripe tomatoes, cut in half

2 small onions, peeled and quartered

4 garlic cloves, peeled, cut in half

2 celery sticks, cut into quarters

Olive oil

500ml/1pt chicken or vegetable stock

Crème fraîche and fried sage leaves (optional), to serve

一根肉桂枝

一个干辣椒，或一茶勺干辣椒粉，外加一小戳最后起锅后用

一根西葫芦，大概一公斤重。去皮、去籽、切成5厘米大小的方块

350克大西红柿，切半

2个小洋葱，去皮、切成四等份

2根西芹（不要叶子），切四等份

橄榄油

500毫升鸡汤或蔬菜汤

法式酸奶油和炸鼠尾草叶（可选），起锅后用

• Preheat oven to 200C/400F/Gas 6. In a pestle and mortar, bash together the cinnamon and chilli until both are broken up a little and you have a coarse powder.

预热烤箱到200°。另一方面把干辣椒和肉桂枝捣碎，不用太细。

• Place all the vegetables and garlic in a large baking tin. Add the mixed cinnamon and chilli and season generously, particularly with pepper, then pour over a few good splashes of oil.

将所有的蔬菜和大蒜一起放在烤盘上，同时加入肉桂、辣椒和胡椒等调味，最后洒上橄榄油。

• Toss everything with your hands so all the vegetables are nicely covered in spices, seasoning and oil, then cover with kitchen foil and place in the oven for 45 minutes, removing the foil for the last 15 minutes. Everything should be soft. If not, return to the oven for a little bit longer.

混合所有原料，让每个蔬菜都均匀调味，然后再盖上一层锡纸，放入烤箱中烤45分钟。最后15分钟可以拿掉表层的锡纸。出来的效果应该是所有蔬菜都是软和的，如果还不够软可以再烤一段时间。

• Remove from the oven, place in a food processor and blend until smooth (or place in a large pan and blend with a hand-blender). Taste for seasoning.

从烤箱中拿出，用食物搅拌机充分打碎。再尝尝进行调味。

• Transfer to a large pan and pour in the stock. Bring to the boil, then turn down to a simmer and cook for 10 minutes.

再把所有食物转移到一个大锅里、导入高汤。煮开后转小火慢炖10分钟。

• Transfer to bowls and spoon a good dollop of crème fraîche over each one. Add a sprinkling of dried chilli and a few fried sage leaves if you fancy.

分盘，每碗加入一大块法式酸奶油。如果喜欢还可以加上一小戳辣椒粉和几片炸鼠尾草叶。