西葫蘆南瓜濃湯的英語食譜大全
西式蔬菜濃湯，做法簡單，香料也很容易買到，小編今天就給大家帶來了英語食譜小知識，還有大家閱讀和借鑑
英語小知識
Squash and tomato soup recipe by Stevie Parle
西葫蘆南瓜濃湯(斯蒂夫派樂的食譜，6人份)
Ingredients
原料
1 cinnamon stick
1 dried chilli or 1 tsp dried chilli, plus a pinch to serve
1 butternut squash, about 1kg/2lb 2oz, peeled, deseeded and cut into 5cm chunks
350g/12oz large ripe tomatoes, cut in half
2 small onions, peeled and quartered
4 garlic cloves, peeled, cut in half
2 celery sticks, cut into quarters
Olive oil
500ml/1pt chicken or vegetable stock
Crème fraîche and fried sage leaves (optional), to serve
一根肉桂枝
一個幹辣椒，或一茶勺幹辣椒粉，外加一小戳最後起鍋後用
一根西葫蘆，大概一公斤重。去皮、去籽、切成5釐米大小的方塊
350克大西紅柿，切半
2個小洋蔥，去皮、切成四等份
2根西芹(不要葉子)，切四等份
橄欖油
500毫升雞湯或蔬菜湯
法式酸奶油和炸鼠尾草葉(可選)，起鍋後用
• Preheat oven to 200C/400F/Gas 6. In a pestle and mortar, bash together the cinnamon and chilli until both are broken up a little and you have a coarse powder.
預熱烤箱到200°。另一方面把幹辣椒和肉桂枝搗碎，不用太細。
• Place all the vegetables and garlic in a large baking tin. Add the mixed cinnamon and chilli and season generously, particularly with pepper, then pour over a few good splashes of oil.
將所有的蔬菜和大蒜一起放在烤盤上，同時加入肉桂、辣椒和胡椒等調味，最後灑上橄欖油。
• Toss everything with your hands so all the vegetables are nicely covered in spices, seasoning and oil, then cover with kitchen foil and place in the oven for 45 minutes, removing the foil for the last 15 minutes. Everything should be soft. If not, return to the oven for a little bit longer.
混合所有原料，讓每個蔬菜都均勻調味，然後再蓋上一層錫紙，放入烤箱中烤45分鐘。最後15分鐘可以拿掉表層的錫紙。出來的效果應該是所有蔬菜都是軟和的，如果還不夠軟可以再烤一段時間。
• Remove from the oven, place in a food processor and blend until smooth (or place in a large pan and blend with a hand-blender). Taste for seasoning.
從烤箱中拿出，用食物攪拌機充分打碎。再嚐嚐進行調味。
• Transfer to a large pan and pour in the stock. Bring to the boil, then turn down to a simmer and cook for 10 minutes.
再把所有食物轉移到一個大鍋裏、導入高湯。煮開後轉小火慢燉10分鐘。
• Transfer to bowls and spoon a good dollop of crème fraîche over each one. Add a sprinkling of dried chilli and a few fried sage leaves if you fancy.
分盤，每碗加入一大塊法式酸奶油。如果喜歡還可以加上一小戳辣椒粉和幾片炸鼠尾草葉。
