Makes 3
3人份
材料：
• 1 pound spinach leaves
大约450克菠菜叶子
• 4 cups vegetable broth
4杯蔬菜汤
• 2 tablespoons butter
2汤匙黄油
• ½ onion, chopped
半个洋葱，切碎
• 1 tablespoon all-purpose flour
1汤匙中筋面粉
• Salt and pepper
盐和胡椒
• Dash of grated nutmeg
少量磨碎的肉豆蔻
• ½ cup evaporated milk (or half and half)
半杯炼乳或者奶油
• Greek yogurt or sour cream
希腊酸奶或者酸奶油
In Peru we love having all kinds of simple vegetable soups. This is a very basic recipe that allows lots of variations. If you substitute the spinach with other veggies, you will have a new cream soup every time. Use asparagus, zucchini, corn, onion, tomatoes, or carrots.
在秘鲁我们喜欢所有种类的建议蔬菜汤。这是一款非常基础的蔬菜汤，允许很多种变化。如果你用其他蔬菜替换菠菜，你将会有一个新的菜谱。用芦笋，西葫芦，玉米，洋葱，西红柿或胡萝卜都可以。
步骤：
1. In a saucepan over medium heat, blanch the spinach in the vegetable broth until wilted. Turn off the heat and process in a blender or using an immersion blender, until creamy.
中火加热一只煎锅，倒入蔬菜汤，把菠菜放进去，煮开，直到菠菜煮焉，关火，把这些倒在搅拌机里面，搅拌，直到搅打成奶油状。
2. Melt the butter in the same saucepan over medium heat, and sauté the onion for 5 minutes, stirring occasionally. Add the flour, stirring constantly for 3 minutes. Make sure no lumps are formed.
在同一个煎锅里面，用中火把黄油融化，炒洋葱大约5分钟，搅拌。加入面粉，搅拌，炒大约3分钟。确保没有块儿形成。
3. Add the blended spinach, salt, and pepper, and keep stirring for 1 more minute.
在煎锅里面加入搅打过后的菠菜，加入盐和胡椒，再搅拌1分钟。
4. Cook for 15 minutes, check the seasoning, and add evaporated milk. Turn the heat off.
再烹制15分钟，尝一下味道，加入炼乳，关火。
5. Stir, and serve immediately with a dollop of yogurt or sour cream.
搅拌，立即上菜，在汤上面舀上酸奶或者酸奶油。
You can make croutons with both fresh or stale bread to sprinkle on this soup. Cut the bread into ½-inch squares, drizzle with olive oil and a few thyme leaves, and bake in the oven at 300°F until golden and crunchy (about 20 minutes). Once the croutons are cold, you can store them in an airtight container for up to 4 days.
你可以用把面包块撒在汤面上，把面包切成大约1.2厘米的丁，淋上橄榄油，和一些百里香叶子，在150摄氏度下烤制，直到面包丁变金黄切变脆，这个过程需要20分钟。一旦面包丁凉下来了，你可以把它们储存在一个密封容器里面，放上4天没有问题。
