黑松露菌鮮奶湯Truffle Creamy Soup

作者: TLS 授証教練 Shirley Siu

食用份量: 1 人

Serves: 1 person

材料:

黑松露菌100g

鮮奶一湯匙(一碗份量)

水500-750ml(視乎個人喜歡的濃郁度)

調味:迷迭香、黑胡椒、鹽少許

 

Ingredients:

Truffle 100g

Fresh Milk 1Tbsp

Water 500-750ml (Depends on personal preference)

Seasonings: Rosemary, Black pepper and dash of salt

 

做法:

  • 洗淨黑松露菌加一半水放入攪拌機
  • 攪好後倒入鍋加入另一半水和所有調味料一起煲
  • 煲滾後倒入碗加入鮮奶就可以

註:加奶後更滑。避免用忌廉, 因忌廉含反式脂肪。

Directions:

  • Rinse truffle and blend it with half of water in a blender.
  • Transfer mixture in a pot, add the rest of water and all seasoning. Bring it to boil.
  • Pour into a bowl, mix in milk. Enjoy

Tip: Adding milk gives it a smooth creamy texture. Choose milk over cream as it contains trans-fat.