雜菜湯 Springtime minestrone

KimAu

材料 Ingredients

洋蔥 一個 1 Onion
大䓤 一條 1 Leek
瓜 一條 1 Melon
甘荀 一個 1 Carrot
薯仔 一個 1 Potato
椰菜 Cabbage
椰菜花 Califlower
西芹(其實任何菜皆可)適量 Celery (any vegetables can do)
小蕃茄 三個 3 Small tomatoes
什豆 100克 100g Assorted beans
高湯 Soup stock
百里香 Thyme
蒜頭 Garlic
意粉 少量 Pasta

做法 Method

  1. 全部材料先切好

Cut and chop all ingredients.

  1. 先炒香洋蔥及大䓤,然後再落甘荀及薯仔炒約4-5分鐘,最後落其他蔬菜炒多會

Pan fry onion and leek first, followed by carrots and potatoes for 4-5 minutes. Then add all the other vegetables to fry for a while.

  1. 落高湯及豆,煲滾後轉細火,煲大約廿分鐘 (我用鑄鐵鍋可能快一點,請自行調整時間)

Add soup stock and beans. Turn to lower heat when boiled for about 20 minutes. (I used a cast iron pot so the time for boil maybe shorter. You may adjust your own time)

  1. 將意粉折為三段,放進差不多完成的湯中,約六分鐘可熄火

Break the pasta into 3 parts. Put into the almost-done soup. Cook for 6 minutes then turn off the fire.

  1. 個人認為熄火後放一陣,食之前再翻熱更好味。

I prefer leaving the soup at room temperature for a while after heating. Reheat the soup before eating.

Special thanks to Kim Au for the recipe.

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