Name: 如何用維多利亞式方法制作黃瓜湯 (How to Make Cucumber Soup — The Victorian Way)
Uploaded: 2025-10-08T18:41:49.000Z
Duration: 7 min 42 s

I hope you're enjoying the warmer weather today.

希望大家今天都喜歡這溫暖的天氣。

I'm making cucumber soup, a light soup, ideal for a summer luncheon or dinner.

我今天要來做小黃瓜湯，這是一道清爽的湯，非常適合夏天的午餐或晚餐。

For this recipe you will need cucumbers, onion or shallot stock, salt, cayenne pepper, arrowroot or rice flour, cream and parsley.

這個食譜你需要用到小黃瓜、洋蔥或紅蔥頭高湯、鹽、卡宴辣椒粉、葛粉或米粉、鮮奶油和巴西里。

You may be surprised to see me make use of fresh produce when it's properly in season.

當我使用當季盛產的新鮮食材時，你可能會感到驚訝。

So often we work with things that are out of season for the family's table.

我們經常為了家人的餐桌而使用非當季的食材。

Although cucumbers are hardly every day, they require a great deal of care to grow and are hard to cultivate without a hothouse.

雖然小黃瓜不是天天都有，但它們需要費心照顧才能長成，沒有溫室也很難種植。

This recipe comes from Eliza Acton and shows what a great writer she really is.

這個食譜來自 Eliza Acton，展現了她是一位多麼出色的作家。

For it says you need eight to 20 cucumbers.

因為她寫道，你需要八到二十根小黃瓜。

This is a great disparity of numbers, she writes, but

她寫道，這是一個很大的數字差異，但是

some regard must be made to expense where the vegetable cannot be obtained with facility we can get plenty of cucumbers.

如果蔬菜不易取得，我們就得考慮成本，但小黃瓜卻能大量取得。

Sylvia has already peeled them and I am slicing them, scooping out the seeds and then chopping them.

Sylvia 已經把它們削皮了，我正在切片、去籽，然後切碎。

And then I will cover them with salt to draw out the moisture and the bitterness and increase the flavour.

然後我會用鹽覆蓋它們，以去除水分和苦味，並增加風味。

When I was younger, there were only two types of cucumber small for pickling and larger ones which were kept on the vine until they were quite bitter.

我年輕的時候，只有兩種小黃瓜：一種是適合醃漬的小型品種，另一種是留在藤蔓上直到變得相當苦的大型品種。

Modern varieties are much sweeter, although I still believe they should be cooked.

現代品種甜多了，不過我還是認為它們應該要煮過。

Now, I'll leave these for about an hour and then drain them.

現在，我會讓這些靜置大約一小時，然後瀝乾。

I'm going to cover it with a good stock and a pinch of cayenne pepper.

我會加入一些不錯的高湯和一小撮卡宴辣椒粉。

Here at Audley End House, we always have at least four stocks ready to use.

在 Audley End House，我們隨時都準備了至少四種高湯可以使用。

A good clarified veal stock, a more flavoursome dark beef stock, a more general all purpose gravy and a stock for the servants.

一份澄清過的優質小牛肉高湯，一份風味更濃鬱的深色牛肉高湯，一份用途廣泛的肉汁，以及一份給僕人的高湯。

Stocks are the basis for all soups and sauces.

高湯是所有湯品和醬汁的基礎。

And so if you count yourself as a good cook, your stocks must be superlative.

所以如果你認為自己是個好廚師，你的高湯一定得是頂級的。

Now that my cucumber is tender, the the soup needs to be tammied.

現在我的小黃瓜已經軟了，湯需要處理一下。

If there was a large amount of soup, then I would get Sylvia and Annie to squeeze it through a coarse muslin.

如果湯的份量很多，我就會請 Sylvia 和 Annie 用粗紗布把它們擠過去。

But as there's only a small amount, I'll put it through this fine sieve.

但因為份量不多，我會用這個細篩網過濾。

Passing cucumbers through a sieve is easy as cucumbers are soft.

把小黃瓜過篩很容易，因為小黃瓜很軟。

I remember when I was first a maid, one of the hardest jobs to do was to make force meat because it needed to be pounded in a pestle and mortar and then pushed through a sieve coarser and more robust than this one.

我還記得我剛當女僕時，最辛苦的工作之一就是做絞肉餡，因為需要用杵臼搗碎，然後再過篩，用的篩網比這個粗糙且堅固。

All maids have to learn how to force meat and vegetables through a sieve to make a fine puree.

所有女僕都必須學會如何將絞肉和蔬菜過篩，做成細緻的泥狀。

Of course, you could use a mincing machine, but

當然，你也可以用絞肉機，但是

they are rather messy and for meat they create a nasty texture.

它們有點麻煩，而且絞肉機絞出來的肉質地會有點粗糙。

Mincing machines have a place, but they are in a butcher's shop or a cat's meat factory.

絞肉機有它的用處，但那是在肉舖或貓肉工廠裡。

現在是時候讓我的湯變濃稠了。

Here I have cream with some arrowroot in it.

這裡我準備了鮮奶油和一些葛粉。

Arrowroot comes from the roots of different kinds of vegetables.

葛粉是來自不同種類蔬菜的根部。

我記得法國人稱它為 tout le moi。

It ideal for thickening soups, especially if you want to keep them clear.

它非常適合用來濃稠湯品，特別是如果你希望湯品保持清澈。

Unlike rice flour or corn flour, it's very delicate and preferred by ladies or those with delicate constitutions.

不像米粉或玉米粉，它非常細緻，適合女性或體質較為嬌弱的人使用。

I'm going to mix it in and then heat it through very slowly.

我會把它們混合進去，然後用非常慢的火加熱。

The cucumbers will thicken the soup at all.

I read somewhere that we were eating them back in the Tudor times.

我讀到某處說，在都鐸王朝時期我們就已經在吃小黃瓜了。

I certainly have a lot of recipes for them and some of them date back to the last century.

我當然有很多小黃瓜的食譜，有些可以追溯到上個世紀。

Lots of different ways of cooking cucumber.

有很多不同的烹調小黃瓜的方法。

I'd like to try the one where you stuff a cucumber with a d boned pigeon.

我想試試那個把去骨的鴿子塞進小黃瓜裡的食譜。

I'm going to serve the soup in this terrine and garnish it with some chopped parsley.

我會把湯盛在這個長方形的湯鍋裡，然後撒上一些切碎的巴西里做裝飾。

There'll be some sippets to hand round too.

也會準備一些烤麵包片讓大家分著吃。

Perfect for a summer luncheon or a light way to start a dinner.

非常適合夏日午餐，或是作為晚餐的清爽開胃菜。