西红柿浓汤配乳酪面包丁

材料:

蒜香乳酪面包丁西红柿汤
  • 3个 硬包,切丁
  • 2粒 蒜头,切末
  • 鲜磨黑椒粉
  • 2大勺 橄榄油
  • 1大勺 意大利欧芹,切碎
  • 3大勺 意大利帕米占芝士,搽碎
  • 2大勺 橄榄油
  • 1个 洋葱,切碎
  • 2粒 蒜头,切碎
  • 1根 西芹,切碎
  • 1小根 胡萝卜,切碎
  • 1罐/400克 西红柿块
  • 1-2大勺 西红柿糊
  • 250毫升 蔬菜汤
  • 1片 月桂
  • 1/3小勺 干燥莳萝
  • 1小撮 丁香
  • 适量 盐和胡椒
  • 120毫升 豆奶,室温
  • 些许 意大利帕米占芝士片,随好
  • 1大勺 小葱,切细,随好

  • 做法:
    1. 烤箱预热至180C/350F。面包丁放入盆里,加入蒜末,2大勺乳酪末,黑椒和橄榄油,兜匀。
    2. 把兜匀的面包丁倒入烤盘,烤15分钟。取出后搅拌后,放回烤箱烤多20分钟直到松脆金黄。取出后和余下的乳酪和欧芹末拌匀。
    3. 橄榄油放入一个大汤锅,中火烧热后放入洋葱,西芹和胡萝卜炒10分钟。加入西红柿块,西红柿糊,蔬菜汤,月桂叶和丁香粉。煮开后调低火候继续煮多30分钟煮到胡萝卜熟软。
    4. 捞出月桂叶。然后用浸入式的打碎机或是食品调理机将其打成泥。加盐和胡椒调味,倒入豆奶,用低火将汤烧热即可。
    5. 勺入汤碗后,放上几块备好的面包丁,洒上一片乳酪,烤融化,洒上小葱即可。
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