食尚元素 Cooking Lab

Ham and Potato Soup(火腿馬鈴薯濃湯)

PREP TIME 20 Min (準備20分鐘)

COOK TIME25 Min (烹飪25分鐘)

INGREDIENTS 食材

l            2 cups peeled and diced potatoes(2杯削皮小塊馬鈴薯)

l            3 tablespoons diced celery(3大湯匙小方塊芹菜)

l            3 tablespoons finely chopped onion(3大湯匙切細的洋蔥)

l            1/2 cup diced cooked ham(1/2杯熟火腿小方塊)

l            2 cups water(2杯水)

l            1 tablespoon chicken bouillon granules (1大湯匙鮮雞粉)

l            1/4 teaspoon salt, or to taste(1/4小匙鹽或自行品嘗)

l            1/2 teaspoon ground white or black pepper, or to taste(1/2磨碎白胡椒或黑胡椒或自行品嘗)

l            2 tablespoons butter(2大匙牛油)

l            2 tablespoons all-purpose flour(2大匙麵粉)

l            1 cup milk(1杯牛奶)

DIRECTIONS做法

1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, and then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.

將馬鈴薯、芹菜、洋蔥、火腿和水放進湯鍋滾煮，將火調至中火煮至馬鈴薯嫩軟，這需要10到15分鐘，之後拌入鮮雞粉、鹽和胡椒。

2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.

將牛油在另一個平底鍋用中低火融化，攪入麵粉後,，不斷的用叉子攪拌至濃稠，大約1分鐘，之後在慢慢的倒入牛奶攪拌，要小心不要結成一團，倒完所有牛奶後，繼續中低火攪拌至濃稠，大約4到5分鐘。

3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

將步驟2的食材倒入湯鍋內，將湯鍋內煮滾後，即可上桌。