5种美味的冬季汤会让你暖和起来

寒冷的天气需要一碗热乎乎的汤．这些美味的肉汤是忙碌日子里的完美餐点，也非常适合参加晚宴。这就是为什么我们收集了一些由国内顶级厨师和餐馆老板制作的营养冬季汤食谱。

甘蓝和大麦汤，阿内兹·德莱弗，主厨，Santé Spa Cuisine, BKC，孟买

1茶匙橄榄油1汤匙芹菜1汤匙韭菜2茶匙胡萝卜4瓣大蒜2汤匙白酒半杯大麦(生的)1/2茶匙百里香4汤匙羽衣甘蓝1茶匙盐1一小撮黑胡椒2茶匙白黄油

指令

1. 用中火加热汤锅。加橄榄油加热。2.加入切好的芹菜、韭菜、胡萝卜、大蒜炒至半透明。3.加入生大麦和蔬菜一起烤。4.倒入百里香，用白葡萄酒去釉。5.加水，用中火煮20分钟或煮熟。 The soup will thicken as the barley cooks. 6. Put in diced kale to the soup while finishing, keeping all the nutrients intact. 7. Season with salt and black pepper. 8. Garnish with white butter and serve piping hot.

小贴士:使用前将大麦浸泡在水中，以确保快速烹饪过程。汤煮得越久味道就越好。

甘蓝大麦汤

素食甜菜根椰姜汤，Subhash Shirke, The Pantry Café行政总厨，Kala Ghoda和Juhu

1/2杯甜菜根1/2杯红薯1/2杯新鲜椰奶1.5汤匙成品油1杯蔬菜高汤1汤匙洋葱碎1茶匙蒜碎1.5汤匙鲜姜半茶匙黑胡椒碎1/2茶匙盐

装饰2汤匙椰子奶油5条烤干的椰子条

说明1。预热烤箱至400华氏度。2.把甜菜根和红薯用铝箔纸包起来。3.把甜菜根放在烤箱里烤大约1小时，直到变软。煮熟后，把它们从锡箔纸上拿出来，冷却直到你可以处理它们。把甜菜粗切成块。没必要说得太精确——一切都被搅成泥了。4. Peel the sweet potatoes and chop roughly into chunks. Drizzle with enough oil and season with salt pepper. Spread out on a baking tray and roast for 30 mins, flipping the potatoes halfway. 5. While the beetroots are cooling, heat a Dutch oven over medium-high heat and add 2 tbsp of refined oil. Once hot, add chopped onions, ginger and garlic. Cook for 5-7 mins or until the softened and lightly browned. 6. To the pot, add the cooked beetroots and sweet potatoes, vegetable stock and seasoning with salt & black pepper crush. Stir well and cook at a simmer for 10 mins. 7. Transfer the soup in batches to a high-speed blender or use an immersion blender to purée until the soup is smooth. 8. Add the coconut milk and stir thoroughly. Drizzle coconut cream on top. 9. Serve with thin slices of roasted coconut strips.

素食甜菜根椰姜汤

阿南达·所罗门的酸辣虾汤，泰国馕

原料虾16只/只虾，去壳去壳，留750毫升水2瓣蒜瓣剁碎5片青柠叶3片鲜或干高良姜4汤匙鱼露2根(2.5厘米)柠檬草，切成1英寸长的茎2根葱，切成12片蘑菇5个泰国红辣椒1茶匙烤辣椒酱1汤匙香菜叶

指令

1. 将虾壳洗净，放入大锅中加水。煮熟后滤掉肉汤，去掉壳。2.在高汤中加入大蒜、青柠叶、高良姜、鱼露、柠檬草和青葱，然后加入蘑菇和辣椒。用文火煮2分钟。3.将虾加入汤中，重新加热至开始沸腾。虾煮熟后，加入青柠汁和辣椒酱一起烤。4.把汤倒进碗里。 Garnish with cilantro leaves and serve.

酸辣虾汤

亚祖的顾问厨师Ritesh Tulsian的藏式ththuk

1.5杯蔬菜高汤4-5朵花椰菜片1 / 4杯白萝卜片1根胡萝卜切成小棒2个玉米1汤匙葱末1 / 4杯大白菜丁1 / 4杯白菜丁3-4个香菇丁1茶匙蔬菜蚝油盐适量1 / 4杯馄饨皮丁1汤匙土豆淀粉

说明1。小玉米、花椰菜、胡萝卜煮熟备用。给蘑菇补水，去茎切片备用。2.热锅，加入蔬菜高汤。3.加入萝卜、大白菜、小白菜，煮至沸腾。4.用文火慢炖，加入煮好的蔬菜、蘑菇和馄饨皮。5. Season with oyster sauce and salt. 6. Thicken with potato starch slurry. 7. Serve hot, garnished with spring onions.

西藏Thenthuk

Nihari Lamb Shorba由Prashant Issar设计，Ishaara联合创始人

羊肉1/2公斤姜黄1/2茶匙香菜籽1茶匙油1茶匙姜蒜蓉少许香菜根切碎1/2茶匙黑胡椒1/2茶匙香菜叶1/2束5瓣月桂叶1/3杯大麦少许薄荷叶

指令

1. 在厚底锅中加热油，加入肉，稍微煎一下。2.加入盐、姜黄、香菜根和姜蒜蓉。拌匀。加一点水。3.加入所有香料，香菜籽和大麦。4.加入3-4杯水;盖上盖子，用小火煮熟。 It can take up to 5-6 hours. 5. When the meat has softened, remove the spices and make them into desired consistency. 6. To Garnish: Fry onion slices in a little oil until golden brown and add to the Nihari. 7. Also garnish with fresh coriander, ginger and green chilies. Serve hot.

Nihari Lamb Shorba。(图片为具象)

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