補充營養-南瓜濃湯

南瓜濃湯
Creamy pumpkin soup
材料：
南瓜……300g
鮮奶……1杯
青豆仁……適量
熟糙米飯……1杯
 
Ingredients
 
300g pumpkin with skin and seeds
1 cup milk
A little bit of green peas
1 cup cooked brown rice
 
 
 
高湯料：
雞胸骨架……1付
芹菜……40g
高麗菜梗……60g
胡蘿蔔……1條
蘋果……1粒
洋蔥……1/2粒
月桂葉……6片
清水……300cc
 
For making soup base
 
 
 
1 Set chicken bone
 
40g celery
 
60g cabbage peduncle
 
1 carrot
1 apple
 
1/2 onin
 
6 bay leaves
 
300cc water
 
 
 
 
作法：
1.       先將雞胸骨用沸水燙去血水洗淨，胡蘿蔔、蘋果削去外皮切塊和高湯材料一同放入鍋中用大火煮開改小火蓋上鍋蓋熬煮3小時熄火再悶2小時，再用大火煮開後即可熄火過淲出高湯待用，一次未用完的高湯可裝入保鮮盒中冷凍。
2.       南瓜外皮洗淨切塊放入大碗內，移入電鍋內隔2杯清水蒸熟，取出和熟糙米一起先倒入調理杯裡，再加入600cc高湯蓋上杯蓋打成濃湯狀，倒入小鍋中加入牛奶、青豆仁，用中小火攪拌煮開即可熄火，再加入調味料拌勻即可盛入大碗中享用。
 
 
1 wash the chicken bones with boiling water to remove the blood .Peel and dice the carrot and apple .Put the carrot .apple and the soup base ingredients into a pot .Cook with high heat until boiled .Switch on the stove again and cook until boiled .Switch off the heat and pour out the soup .The leftover soup can be kept in the refrigerator.
 
 
2 Wash the pumpkin and chop into pieces .Put into a stew pot to steam with 2 cups of water .Remove it from the pot and put into the blender together pour the mixture into a pot and cook with milk and green peas at medium heat until boiled .Add a little bit of salt and it is ready to serve.