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- 2013/11/04
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Carrot and Ginger soup
レシピ
材料・調味料 (4 人分)
- Slice of bread, crusts removed
- 4 slices
- Yeast extract
- 1 tsp
- Olive oil
- 2 tsp
- Onion peeled and chopped
- 1 pcs
- Garlic peeled and crushed
- 1 clove
- Ground ginger (powder)
- 1/2 tsp
- Carrots peeled and chopped
- 6 pcs
- Vegetable stock(cube)
- 1 L
- Root ginger peeled and finely grated
- 2.5cm
- Salt and pepper finely ground
- Lemon juice
- 1 tbs
- Chives, lemon zest
- To garnish
作り方
- 1
- Croutons;
Preheat the oven to 180C.
Roughly chop the bread.
Dissolve the yeast extract in 2tbs warm water and mix the bread.
Spread the bread cubes over a lightly oiled baking sheet and bake for 20min, turning halfway through. Remove from the oven and reserve.
- 2
- Heat the oil in a large saucepan and gently cook the onion and garlic for 3-4min.
Stir in the ground ginger and cook for 1min. to release the flavour.
Add the chopped carrots, stir in the stock and the fresh ginger. Simmer gently for 15min.
Remove from the heat and allow to cool a little.
Blend until smooth then season to taste with salt and pepper.
Stir in the lemon juice.
Garnish with the chives and lemon zest and serve immediately with the garlic croutons.
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もぐもぐ! (9)
いま人気のレシピと料理写真
