慢炖锅土豆浓汤

慢炖锅土豆浓汤

Ingredients

  • 3磅(1360克)土豆,去皮
  • 3个大青蒜
  • 8盎司培根,切成1/2英寸(1.2厘米)大小块状
  • 1杯(237毫升)干白葡萄酒
  • 6杯(1422毫升)鸡高汤
  • 1杯(237毫升)牛奶
  • 1/4杯(60毫升)面粉
  • 1 1/2茶匙(7.5毫升)盐
  • 1/2茶匙(2.5毫升)干百里香叶
  • 1/2茶匙(2.5毫升)研碎的黑胡椒

Directions

  1. 将土豆切成1/2英寸(1.2厘米)的块状放入一个大的调料碗中,倒入冷水,完全浸入。放置一旁备用。
  2. 洗净青蒜,放入滤器里,在自来水下适当冲洗。修整根须和叶端,切成薄片。
  3. 开中高火,在可炉火加热的慢炖锅内胆或煎锅中放入培根,烹饪直至变得松脆。盛出培根,备用作装饰配菜。向内胆内培根底料中放入青蒜,烹饪直到开始变软。加入葡萄酒,烹饪2分钟。
  4. 用搅拌器打匀鸡高汤、牛奶、面粉、盐、百里香和胡椒粉。添加到内胆中。沥干的土豆,添加到内胆中。
  5. 将内胆放入慢炖锅底座。盖上慢炖锅盖子,并以高档慢炖4至5小时,或以低档慢炖6至7小时。
  6. 使用手持式搅拌机,把汤搅拌到所需的浓度。根据口味,也可以搅拌成块状。根据口味,可搭配保留的培根、迷迭香,并浇上橄榄油一起食用。

份量:6-8

RECIPE TAGS

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