燈籠椒湯的做法怎麼做

簡介 兒子但凡看見有燈籠椒的菜扭頭就走，卻特別愛喝此湯，奇怪不？ When capsicums are well blended this way, my son treats it as his favourite soup ever, probably because there is nothing as comforting as some bowls of mom-made soup. 材料 番茄tomato2個pcs 紅椒redcapsicum2個pcs 黃椒ylwcapsicum2個pcs 洋蔥onion1個pc 蒜頭garlic6瓣pcs 水water5碗bowls 香菜freshparsley一杯cup 鹽salt1茶匙tsp 黑椒粉blackpepper少許few 橄欖油oliveoil1茶匙tsp 做法

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   這是墨爾本超市的燈籠椒，漂亮不？可惜我還沒看見香港有。Those rarely seen colourful capsicums were found in Melbourne supermarket.

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   紅、黃椒去籽，洋蔥帶皮，都切半，番茄和蒜頭整個，鋪在烤盤上；Halve unpeeled onion & unseeded capsicums, cut-side down, put also whole tomatoes and garlic on the baking tray.

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   200度烤30分鐘;Bake for 30 mins at 200C.

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   稍涼片刻，準備剝皮；Let cool for a while, peel and discard skins.

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   烤過的材料剝皮後放在鍋裡；Put all baked ingredients in a deep pan after peeling.

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   倒入2碗水；Pour 2 bowls of water into the deep pan.

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   香菜剪細；Wash and cut fresh parsley into fine pieces.

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   用手提攪拌機搗碎烤好的材料；Blend those baked ingredients with a handy blender.

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   移到爐面加1-2碗水、鹽、黑胡椒粉和少許橄欖油煮滾;Transfer to the stove with medium heat on, add 1-2 bowls of water, boil with sediment.

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    攪拌，待滾透;Stir to combine, bring to the boil and cook till heated through.

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    把香菜倒進湯鍋裡；Season to taste and add chopped parsley into the deep pan.

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    拌勻；Stir to make sure the parsley is distributed evenly in the soup.

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    滾起立刻熄火；Turn off the heat right after it boils.

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    試味後自行加額外的調味料。Add salt as you desire.

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    原來大部分來客都喜歡喝咖啡的。Home brew coffee does give guests a warm feeling.

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    完成。