法式土豆大葱浓汤
Vichyssoise: potato leek soup
fà式土豆大葱浓汤香气馥郁，温暖而抚慰人心，非常适合秋冬季节。土豆的柔和中和了大葱本身略带辛辣的青草泥土气，结合奶香味，成为口味独特，卖相高级的西式浓汤。
番茄浓汤、蘑菇浓汤之类的西式浓汤做法万变不离其宗——炒一炒食材、加液体，用料理机或搅拌机打至顺滑，回锅炖到浓稠就ok。自己在家复刻毫无难度！
Potato leek soup (Vichyssoiseis) is magical, I had no idea that such humble ingredients can make a very elegant dish. The method is quite similar to making tomato soup, cream of mushroom soup. In fact, all western style creamy soups are generally easy to make. Basically, you sauté the ingredients, add liquid, process it into smooth soup, then reheat until the soup thickens. Vichyssoise is normally served cold, but I prefer having a warm potato leek soup on a cold autumn or winter day!
2人份材料
Serves 2
土豆1颗（150-200g)
大葱（根部） 100g
冰牛奶 150ml
水 100ml
帕马森干酪 10g
淡奶油或黄油10g
盐、胡椒粉
意式腌肉 20g
1 medium potato 150-200g
100g leek white part
150g milk （cold)
100ml water
10g Parmigiano Reggiano
10g butter/ heavy cream
salt, pepper to taste
20g pancetta
意式腌肉可以用培根替代
You can replace pancetta with bacon
步骤 Instructions
不粘汤锅烧热一丢丢油，中火煎意式腌肉pancetta，直到变脆，表面呈棕褐色，取出待用
Heat about 1/2 tsb oil in a non stick pot,, add pancetta and cook over medium heat, until browned and crispy. Set aside.
锅里腌肉煎出的油用来炒大葱，翻炒至大葱变软，大概两三分钟
Add chopped leek, cook with pancetta rendered fat, until softened, about 2-3 min.
加入切丁土豆和水（额外，大概漫过食材），煮到土豆可以轻易用筷子戳穿
Add cubed potato and water that submerges ingredients. Cook until potatoes are fork tender.
锅子里的食材倒入到料理机里，加入干酪、黄油、冰牛奶和水，搅拌至非常丝滑（加冰牛奶是为了冷却其他的食材，避免温度过高，用搅拌机时候出现危险。
Transfer everything in the pan to a food processor, add cheese, buttern, pour in cold milk and water, process until soup is very smooth. Why using cold milk? It's in order to lower temperature of the soup to avoid danger processing hot soup.
汤重新倒入锅中，中小火边煮边搅拌，直到达到你喜欢的浓程度。加盐、胡椒粉调味。
Transfer soup back to the pot, cook over medium low, stirring occasionally, until soup is thickened to your liking. Finally add salt and pepper to taste.
点缀：橄榄油、面包干、之前煎好的腌肉脆。
To garnis: drizzle olive oil, crutons, cooked pancetta.
淡绿色的浓汤摆盘摆好之后看起来很优雅高级，谁能猜出它是用最接地气的食物做成的？柔滑、温润、浓稠，大地气息和奶香味结合，仔细品尝会有一股微妙甜味。虽然是浓汤也不会让人觉得太过腻。
在摆盘之后还可以多刨一些帕马森干酪，乳酪香气和浓汤非常配！
ps. 法式大葱土豆汤Vichyssoise 一般作为冷汤，但我觉得中国胃还是更适合热的汤。
秋 冬 暖 物
Ins uiq_qiu
微博 张-柴-秋
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