奶香味噌花椰菜浓汤
Creamy miso cauliflower soup
This is not your average cream of cauliflower soup! Adding just a bit of miso paste will bring more umami taste to the soup, making the hearty dish even more delicious. The soup is easy to make but very refined thanks to multiple layers of flavours. Its texture is both buttery and smooth. It's a healthy, quick and satisfying!
1-2人份材料
Serves 1-2
花菜 150克
牛奶 100-150ml
水 100ml
大蒜一颗
帕马森干酪5-10克
白味噌酱 5-8克
黄油 10克
面粉 1茶匙
150g cauliflower
100-150ml milk
100ml water
1 clove garlic
5-10g Parmigiano Reggiano
5-8g miso paste
10g butter
1tsp flour
步骤 Instructions
锅中煮开水，把花菜直到熟透。取出后加入到料理机中，倒入牛奶、水，加入蒜瓣、干酪、味噌酱，搅拌至非常顺滑。
Bring a pot of water to a boil, add the cauliflower and boil until fully cooked. Transfer cauliflower to a blender, add milk, water, garlic, parmesan cheese, miso paste. Process until very smooth.
中火热锅，融化黄油，加入面粉炒至颜色略微发黄。
Heat pot over medium heat, melt the butter, stir in flour and blend, cook until slightly browned.
将花菜汤重新倒回锅中，中高火煮，不断搅拌，直到汤体变得浓稠。稠度可以按照自己的喜好调整。
Pour cauliflower soup back to the pot, cook over medium high heat, stirring constantly until soup is thickened and creamy. You can adjust the thickness to your liking.
我把浓稠的花菜汤铺底，上面摆黄油煎大带子。新鲜带子只用了少许盐和胡椒粉调味，用黄油煎，就能展现自带的美妙鲜味。和花菜浓汤非常配！
I paired my soup with seared scallops. Lightly season scallops with salt and pepper, then sear with butter until both sides are golden brown. Scallops go well with the soup!
摆盘装饰部分，用了些红红绿绿的香辛料——甜椒粉paprika以及欧芹碎parsley flakes，同时也多刨了许多帕马森干酪，美味加倍！原本朴实无华的花菜摇身一变成为可媲美西餐厅水准的美味浓汤，质地浓稠、暖心暖胃。花菜本身带有“大地气息”的香味，结合牛奶和干酪带来的奶香和脂香，用味噌酱增加鲜味和咸味，甚至不需要额外加盐就已经风味十足。黄油煎带子味道鲜美，同时又很柔和，搭配浓汤相辅相成~
厚重温暖的浓汤蘸面包吃实在太让人上瘾了……我要控制我自己。
简单又快手，卖相和味道也完全不输给餐厅，偶尔在家请亲朋好友来吃饭需要唬人推荐用它~看起来高大上，味道接受度高，同时也很健康营养，大人小孩都应该会喜欢！
西餐很简单
Ins uiq_qiu
微博 张-柴-秋
www.qiuqiufood.com
