Name: 如何做湯--維多利亞的方式 (How to Make Soup - The Victorian Way)
Uploaded: 2021-01-14T11:03:54.000Z
Duration: 4 min 30 s

Today I'm making rhubarb soup for Spring. There is always a choice of two soups for

今天，我將會做春天享用的大黃湯。在奧德利恩別墅裡，

基礎被動語態

dinner here at Audley End House. It is believed that a lighter soup is more suitable for ladies

晚餐有兩種湯可供選擇。認為較為清淡的湯比較適合女士們食用，

and for the gentleman a darker heavier soup.

而較濃的湯比較適合男士們享用。

This is a light soup which I'm going to serve with sippets of bread.

今天我將做清淡的大黃湯，配與小麵包一起食用。

This is rhubarb from the kitchen gardens. At this time of year it's grown in forcing

這大黃是來自我們廚房的菜園。每年到這個季節我們都會用盆子

pots so we have young stalks that are pale and delicate. Later in the year unforced rhubarb

蓋著大黃，以讓較年輕的大黃莖生的又長又嫩。直至一定的時間後，我們會把盆子拿掉，不過

is a little courser. So use that for puddings. It's also useful in jam.

它看起來會點粗糙。因此，我會把它做成布丁，有時候把它做成果醬也不錯。

Rhubarb is usually associated with sweet dishes. But it works very well in soups to provide

甜的菜餚大多都與大黃有關係。但是在湯界裡，它是個很棒的食材，

a citrusy note to the flavour or in place of Tamarind.

因為它有一種橘子的味道，亦可代替羅望子。

Today I'm using beef stock that I've added a little bacon and tomato to and then strained

今天我會用牛高湯作為湯底，但事先我已經加了點培根和番茄，然後把牛高湯給過濾掉。

我會加入一顆小洋蔥。洋蔥在餐桌上的使用並不流行，因為它往往都與

I'm adding a small onion. Onions aren't very popular at the top table - well it is associated

窮人成為等號。但我加入一些，給它增加點風味。

with the poor. But I'm adding it to give a little flavour.

接下來，加入兩片去邊的麵包讓這湯有些濃稠度。你也可以用

Next add two thin slices of bread with the crusts removed to thicken it. You could use

玉米粉或藕粉，但是會比較不適合與不健康。

cornflour or arrowroot but it won't be as wholesome.

當它沸騰時，你必須把上面漂浮的碎渣給勺掉。當然會由廚房裡的女傭們做。

As it boils, you will need to remove the scum from the top. The kitchen maids can do that.

由於這是清淡的湯，所以我必須把裡面的雜質給過濾掉。

As this is a light soup I need to remove the bits. So I am going to strain it.

顏色較深的湯我們會叫做濃湯，因為他們比較濃厚 - 無論它們是由

Darker soups are often called purees because they are thicker - whether they are made from

食用前我們會把它重新加熱。現在我將會開始做小麵包(Sippets)

This will be reheated before serving. Now to make the sippets.

小麵包(Sippets)是用麵包切成小丁塊，然後烘烤或者油煎。

Sippets are delicately cut little bits of bread which are then toasted or fried. You

要吃的時候，可以把它擺在湯的旁邊，或者加入湯裡頭。有些人會把它們叫成

can serve these on the side with the soup or in the soup. Some people might call them

There we are - rhubarb soup. Perfectly delicious and seasonal.

大黃湯，充滿著季節氣氛的美味。

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如何做湯--維多利亞的方式 (How to Make Soup - The Victorian Way)

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