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意大利杂菜汤 – Minestrone

2012-01-29 14:08阅读：

http://blog.sina.cn/dpool/blog/u/1188073392

意大利杂菜汤 <wbr>– <wbr>Minestrone

Minestrone，是意大利一种以蔬菜为主要原料做成的汤，翻译为杂菜汤。
一般配料有洋葱、西芹、胡萝卜和豆子，但无特定材料，手头有的，感觉配的，都可以加在里面。

如果用超市里煮好的豆子罐头，是款快手、低脂低卡又好吃的午餐。
一般人外国人配撒了奶酪烤到焦的Ciabatta。
太老套啦O(∩_∩)O~
要学武汉人鱼糊粉的吃法，配油条撒！
把油条切成段，放在烤箱里烤到焦脆，泡在汤里吃，那才是个香哈。

材料：2人份
蔬菜大葱
香葱
洋葱 半个
芹菜 1根
胡萝卜 2小根
新鲜蘑菇 250 g（白蘑菇、牛肝菌、鸡油菌、杏鲍菇、香菇等混合）
鹰嘴豆，干，50 g
豌豆，煮好的，1勺
辣火腿 拇指长或按口味
香叶 2小片
百里香，干，1茶勺
鸡汤
黄油 1茶勺
帕玛干酪

油条 2根（自制油条见http://blog.sina.cn/dpool/blog/s/blog_46d08fb00100xwdb.html?vt=4）

意大利杂菜汤 <wbr>– <wbr>Minestrone
1. 鹰嘴豆提前一晚上泡软。基本材料一览。蔬菜大葱取小段葱白切细圈，取一根葱绿切细段；香葱葱白切细圈，葱绿切细圈；洋葱、芹菜切碎；辣火腿切小丁。
2. 胡萝卜去皮切小丁；新鲜蘑菇切成一口大小。
3. 鹰嘴豆煮到开始变软。
4. 豌豆煮到开始变软。

意大利杂菜汤 <wbr>– <wbr>Minestrone
5. 锅里给少油，将火腿、洋葱、芹菜、蔬菜大葱的葱白葱绿、香葱的葱白炒香，然后盛起来备用。
6. 再给少量油，将胡萝卜和蘑菇炒到开始变软，尽量炒干水份。加入鹰嘴豆和豌豆，加入步骤5里炒好的蔬菜。
7. 加入鸡汤没过所有材料，加入香叶和百里香。煮开后保持微微沸腾再煮差不多8分钟。
8. 最后关火，加入一茶勺黄油，撒上香葱葱绿和帕玛干酪。油条切段，在烤箱里加热到表面焦脆，配着汤一起吃。


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