簡易西湯篇｜簡易雙色椰菜花湯 (附影片 Eng Sub) – Simple Cauliflower Soup with Turmeric

椰菜花最常見的都是作為伴菜,
今次就用來做一道特別的雙色湯~~~
Cauliflower is mainly used as a side dish.
This time I will use it to make a special two-color soup~~~

成品: 5 - 6人
For: 5 -6 ppl
烹調時間: 約2.5小時
Cooking Time: Around 2.5 HRS

詳細做法請查閱YouTube:
Detail on YouTube:
https://youtu.be/i58ZKyNOPrs

材料 - Ingredients:
椰菜花 Cauliflower - 1.2 KG
醋 Vinegar - 5 g
洋蔥 Onion - 230 g
雞高湯 Chicken stock - 1.25 L
鮮奶油 Cream - 250 g
牛油 Butter - 50 g
百里香 Thyme - 5 g
肉荳蔻 Nutmeg - 0.5 pcs
黃薑粉 Turmeric powder - 2 - 3 tsp
意式煙肉 Pancetta - 80g
埃文達芝士 Emmental Cheese - 適量 QS
巴馬臣芝士 Parmesan Cheese - 適量 QS

做法 - Method:
1. 先把椰菜花的莖部切下, 之後準備一大盤水, 倒入醋, 放入椰菜花浸30分鐘;
First trimmed off the stems of Cauliflower, then prepare a large bowl of water, add vinegar, and soak the Cauliflower for 30 minutes;

2. 洋蔥切條, 備用;
Slice the onion and set aside;

3. 30分鐘後, 用清水清洗椰菜花一次, 之後保留5顆比較完整和大的椰菜花作裝飾用, 比較碎的可另作保留, 備用;
After 30 minutes, rinise Cauliflower with clean water, and then keep 5 large pieces and some small pieces of Cauliflower for garnish;

4. 準備湯鍋, 先倒入油, 放入牛油, 先用小火把牛油完全溶化, 放入 洋蔥條, 當 洋蔥條 炒至軟身(無需上色)後放入 椰菜花, 當 椰菜花 炒至吸收所有油份後 倒入 雞高湯, 鮮奶油, 百里香 和刨入 肉荳蔻, 之後轉至大火煮至沸騰, 沸騰後轉至小火煮30分鐘;
Prepare the soup pot, pour the oil first, add the butter, first melt the butter completely over a low heat, add the onion strips, when the onion strips are fry until soft (no need to color), then add the broccoli flowers, when the broccoli flowers Stir-fry until it absorbs all the oil and then pour in chicken stock, fresh cream, thyme and grated nutmeg, then turn to high heat and boil until boiling, and after boiling, turn to low heat and cook for 30 minutes;

5. 30分鐘後關火, 準備攪拌機, 把鍋內所有材料一起攪拌至順滑, 之後過篩;
Turn off the heat after 30 minutes, prepare a blender, blend all the ingredients from the pot until smooth, and then sieve;

6. 過篩後, 準備另一個湯鍋, 倒入攪拌完的 椰菜花湯, 開大火煮至沸騰, 沸騰後轉至小火煮30分鐘或濃縮至2/3;
After sieving, prepare another soup pot, pour in the blended Cauliflower soup, boil on high heat until boiling, after boiling, turn to low heat and simmer for 30 minutes or concentrate to 2/3;

7. 30分鐘或濃縮至2/3後, 關火, 加入鹽調味, 準備小鍋, 取出1/3, 之後加入 黃薑粉, 用手提攪拌器攪拌至順滑, 備用;
After 30 minutes or reduce to 2/3, turn off the heat, add salt to seasoning, prepare a small pot, take out 1/3, then add turmeric powder, mixed well with a hand blender until smooth, and set aside;

8. 準備小鍋, 倒入適量的水 和 加入適量的鹽, 煮至沸騰後放入 碎的椰菜花, 焯 1分鐘, 之後取出備用;
Prepare a small pot, pour in half pot of water and add some salt, bring to boiling with high heat, add the small pieces of Cauliflower, blanch for 1 minute, and then take it out for later use;

9. 先預熱焗爐 230c, 上火模式, 取出之前保留5顆比較完整的 椰菜花 切或刨成薄片, 用約 3-4 塊 椰菜花薄片 疊成圓圈, 放在焗盤上, 在 椰菜花薄片 上放上 埃文達芝士 和 巴馬臣芝士, 放入焗爐約 10-15 分鐘或至芝士完全溶化和微焦;
First preheat the oven to 230c, top heat mode, take out the 5 large pieces Cauliflower which we kept before, cut or slice into thin slices, use about 3-4 pieces of Cauliflower thin slices to form a circle, put it on the baking tray, Put some Emmental Cheese and Parmesan cheese on the cauliflower slices, put into oven for about 10 - 15 minutes or until the cheese is completely melted and slightly charred;

10. 準備炒鍋, 倒入小量油, 油熱後加入 意式煙肉 炒至上色和脆口, 之後隔出所有的油, 備用;
Prepare the fry pan, pour some oil, add Pancetta after the oil is hot, and saute until it is colored and crispy, after drain out all the oil and set aside;

11. 10-15 分鐘或芝士微焦後, 準備湯碟, 先加入 原味的椰菜花湯 至一半, 之後加入一勺 黃色的椰菜花湯, 再倒入一勺 原味的椰菜花湯, 然後放入 煎脆的意式煙肉粒 和 焯過的碎椰菜花, 最後放上 芝士椰菜花片, 加入小量黑椒碎, 即可。
After 10 - 15 minutes or the cheese is slightly charred, prepare the soup dish. First add the original cauliflower soup to half, then add a ladle of yellow cauliflower soup, then add a ladle of the original cauliflower soup, and then add sauted crispy Pancetta and blanched cauliflower, and finally put cheese cauliflower slices, add some black pepper, serve it.

完成
Finished

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