维基百科

奶酪浓汤

奶酪浓汤的主材料是奶酪，与牛奶、清汤或高汤一起作浓汤基底。可以添加多种其它材料，也有各式形态各异的奶酪浓汤。这是美国、哥伦比亚、墨西哥、瑞士以及西藏饮食中，都可以见到类似的食品。大量生产的奶酪浓汤可能加入了食品添加剂促进保存与增添风味。

餐厅供应含四种奶酪的浓汤

概观 编辑

 
餐厅供应的，用蓝纹奶酪制作的奶酪糊（Churu）
 
花椰菜奶酪浓汤

奶酪浓汤存在于各地饮食中，如：美国饮食、哥伦比亚饮食、墨西哥饮食、瑞士饮食以及西藏饮食。[1][2][3][4][5][6][7]“Mote de queso”是哥伦比亚科尔多瓦省的传统奶酪浓汤。[8]西班牙语中“奶酪浓汤”是“sopa de queso”，1893年的一份墨西哥食谱中就收录了这道菜。[4]瑞士的奶酪浓汤称为“Kassuppe”，是瑞士中部的特色菜。[9]“Churu ”则是西藏的奶酪浓汤，所有用奶酪就称为“churu”。[6][7]

材料 编辑

奶酪是奶酪浓汤的主材料，通常会削成丝或小块。[10][11]可以使用硬质的奶酪如：切达奶酪、格吕耶尔奶酪与帕尔马森奶酪[12][13][14]；也可使用软质奶酪：农家奶酪、高达奶酪、莫恩斯特奶酪、克索布兰可奶酪、奇瓦瓦奶酪等。[15][16][17][18][19] 奶酪可以增添汤的风味和营养价值。[20]加工奶酪（维菲塔奶酪也是[21]）有时候会用以代替天然奶酪，例如经过巴氏杀菌的奶酪和使用巴氏杀菌奶酪的食物。[22]一些风味浓郁的奶酪浓汤可能含有较多的脂肪，可能添加了高脂肪的材料如：奶油和鲜奶油，[23]还有奶酪里的脂肪。可以改用低脂或零脂奶酪、零脂牛奶及零脂高汤等，以降低汤品的脂肪含量。[24][25]

牛奶和／或清汤如：鸡清汤或高汤[11][26][27]是奶酪浓汤的液体基底。其余材料包括：半对半鲜奶油、啤酒、面包屑、奶油、蛋、洋葱、洋葱汁、大蒜，蔬菜则有花椰菜、西兰花、胡萝卜和芹菜、香料、调味料等。[10][11][13][27][28]烟肉碎、啤酒和碎花椰菜等可以增添奶酪浓汤的风味。有时会洒上面包丁。[29]

烹调 编辑

奶酪浓汤如果直接加热很容易烧焦，因此有时会用隔水炖锅烹调[20][27][30]以避免烧焦。[11]奶酪浓汤也可以用隔水炖锅来重复加热。[11]

大量生产 编辑

大量生产的奶酪浓汤可能含有添加物以促进风味或保存。例如： 某些大量生产的奶酪浓汤为了增添风味，含有修饰奶油脂的成分。[31]一些大量生产的奶酪浓汤也会使用果胶中的胶质代替脂肪。[32]

奶酪浓汤列表 编辑

 
啤酒奶酪浓汤
 
马苏里拉浓汤
 
餐厅供应的，用蓝纹奶酪制作的奶酪糊（Churu）

参考资料 编辑

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参考书目 编辑

深入阅读 编辑

外部链接 编辑

取自“https://zh.wikipedia.org/w/index.php?title=起司濃湯&oldid=82248360”