Creamy Carrot Ginger Soup with California Pistachios
奶油胡萝卜姜汤配加州开心果
Creamy Carrot Ginger Soup with California Pistachios
奶油胡萝卜姜汤配加州开心果
Ingredients
Soup 汤料:
Pistachio Cream 开心果奶油:
Garnish 扮碟装饰:
Instructions
  1. Combine all Pistachio Cream ingredients in a blender and blend until smooth, adjusting amount of water to desired consistency. Set aside. 将所有开心果奶油的配料放入料理机中搅打均匀，根据需要调整水量至理想的浓度，搁置备用。
  2. Place butter and oil in a soup pot over medium heat. When butter is melted, add sliced carrots, and onion, ; cook, stirring occasionally, until onion is softened, about 6 – 8 minutes. Add Chinese five-spice and salt. Stir in stock, water, grated ginger, and lemon zest. Reduce heat; simmer until carrots are softened, about 15 minutes. Pour soup into a blender and blend until smooth. Stir in pistachios. 将黄油和食用油放入汤锅中，用中火加热。当黄油融化时，加入胡萝卜片和洋葱，翻炒约6-8分钟，直至洋葱变软。加入五香粉和盐，倒入鸡肉汤、水、姜泥和柠檬皮屑，将火关小，煮约15分钟，直至胡萝卜变软。将汤倒入搅拌器中，搅拌至顺滑，然后加入开心果拌匀。
  3. Pour soup into individual soup bowls. Swirl in a small amount of pistachio cream. Garnish with cilantro, fried wonton strips and crushed pistachios. 将汤盛入个人汤碗中，上面淋上少许开心果奶油。撒上香菜、炸馄饨条和开心果碎加以装饰出盘。