西兰花奶酪梨汤

Here’s a soup that’s perfect for entertaining, both for its elegance and for its ease of preparation. The broccoli soup can be prepared a day in advance, ready to reheat. It is best to roast the pears just before serving, but you can peel them earlier: Put them in water with a squeeze of lemon juice to prevent them from turning brown, then drain and pat dry with paper towels before roasting so they will caramelize nicely.

这道汤很适合款待朋友，因为它不仅看起来优雅而且准备起来也很容易。西兰花汤可以提前一天准备，到时候热一下就好。最好是在上菜之前再烤梨，不过呢你可以提前把它削皮，然后让在有柠檬汁的水中，以防表面氧化变色。然后烤之前捞出来，用纸巾把水擦干，这样更容易表面焦糖化，颜色好看。

SERVES 4 AS A FIRST COURSE

作为第一道菜用，够4人份

材料：

2 large heads of broccoli

2只西兰花

about 2¼ pounds in total 3 cups hot chicken or vegetable stock

大约3杯（1公斤重）高汤，鸡汤或者蔬菜汤均可

4 ounces Stilton, crumbled

大约113克的斯蒂尔顿奶酪，弄碎

2 firm but ripe pears

2只成熟的梨子

2 tablespoons butter

2汤匙黄油

handful of toasted sliced almonds for garnish

一把烤过的杏仁片做装饰

步骤：

Cut the broccoli into florets, but do not waste the stalks. Peel off the tough skins from the stalks and roughly chop up the tender core.

把西兰花切成小块，不要浪费茎哦，把茎外面的硬皮去掉，柔软的芯粗切。

Bring the stock to a boil in a large pot. Add the broccoli and cover the pot. Cook until the broccoli is tender but still bright green, 3–4 minutes. In two batches, blend the broccoli and stock into a smooth soup, adding half of the Stilton as you do so. Return the soup to the pot. Taste and adjust the seasoning. Reheat just before serving.

把高汤放在一只大锅中煮开，放入西兰花，盖上锅盖。煮啊煮知道西兰花已经软了但是依然保持着明亮的绿色，这个过程大概3-4分钟吧，分两批，把西兰花和高汤搅拌成柔滑的汤，在这个过程中加入一半斯蒂尔顿奶酪。然后把汤再转移到锅里，尝一下味道是否合适，在上菜之前再热一下。

Peel the pears and cut them in half lengthwise. Remove the cores with an apple corer. Melt the butter in a pan and add the pear halves, cut-side down. Spoon the foaming butter over the pears to baste as you cook them. Pan-roast them on one side until they are golden brown around the edges, 1–2 minutes, then flip them over to pan-roast the other side for 1–2 minutes longer. Remove to a plate and drain off the excess butter.

削梨子，然后纵向切两半，把里面的芯去掉。在一个锅里把黄油化开，加入梨子，把切面朝下放，在你烤梨子的时候用勺子把锅里的黄油沫舀到梨子上。烤它们直到这一边和侧面都上了金棕色，就ok了，这个过程大概1-2分钟，然后翻面儿，再烤另一面1-2分钟。然后把烤好的梨转移到盘子里面，把梨子上额外的黄油擦干。

Pour the soup into warm bowls and place a pan-roasted pear half in the center of each. Scatter the remaining crumbled Stilton and the sliced almonds over the soup to garnish. Serve at once.

把汤倒入一个温热的碗里，把烤好的半个梨子放在碗中央。把剩下的斯蒂尔顿奶酪和杏仁片撒在汤上面做装饰。即刻上菜~开吃

特别说明：这道菜出自大神Gordon Ramsay哦~