西芹濃湯

Cream of Celery and Celeriac with Lovage

【材料】
無鹽牛油 Unsalted Butter ................................. 50克
麵粒粉 Flour ...................................................... 40克
洋蔥，切碎 Onion, Diced ............................................ 60克
韮蔥(白色部份)，切碎 Leek, White part only, Diced .... 60克
西芹頭（根部），切碎 Celery Root, Diced .............. 200克
西芹莖 Celery Stalk ...................................... 60克
熱雞湯 Chicken Stock (heated up) ................... 1.5公升
35% 牛乳 Cream ................................... 120毫升
獨活草葉 Lovage .................................... 1塊

【香料包】
黑胡椒碎 Black Peppercorn, cracked
月桂葉碎 Dried Bay leaves, cracked ................. 各適量


【作法】
1.西芹莖去皮，切成粒。
Wash, peel and dice the celery.
2.在湯鍋中融化牛油，加入各種蔬菜。
Melt butter in a large sauce pan. Add vegetables.
3.慢火將蔬菜煮軟，約數分鐘。
Sweat vegetables for a few minutes.
4.混入麵粉，煮至聚成一團（約一分鐘）。放置待冷。
Add flour to make aromatic roux.
Cook until the mixture clumps together (around 1 minute).
Let it cool down a bit.
5.慢慢加入熱雞湯，攪拌。
Add in hot chicken stock gradually.
Stir the mixture while adding the stock.
6.加熱至湯滾，改慢火至微滾。加入香料包，其間攪拌。
Bring to a boil, turn down to simmer and add spice bag.
Stir frequently.
7.煮30至40分鐘。
Simmer for 30-40 minutes.
8.除去香料包，濾渣。
Disgard spice bag and strain.
9.把湯倒入小鍋內，加入牛乳。加熱至滾開。
Pour into a sauce pan, add 35% cream and bring it to a boil.
10.熄火後調味，放入獨活草葉碎。
Add the chopped lovage and adjust seasoning.
11.伴以起士烤麵包。
Serve with Bénédictin Cheese Croûtons.