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牛乳で簡単！甘さ極限「にんじんポタージュ」レシピ。シェフ直伝の本格スープに仕上げるコツ M macaroni 16 February 2022 · in Japanese · on our wire 16 Feb
Image: macaroni 春に甘みが増すにんじんを使ったポタージュ。表参道の「Hotel's（ホテルズ）」でシェフを務める木田 翼さんに、家庭でも簡単に作れるレシピを教えてもらいました。生クリームは必要なし、にんじんと牛乳で本格的な味に仕上げるコツとは？ Save to My trip Kept in this browser, nothing is sent to us What your friend sees in LINE or X
daybydayjapan.com 牛乳で簡単！甘さ極限「にんじんポタージュ」レシピ。シェフ直伝の本格スープに仕上げるコツ
Share this story 日 牛乳で簡単！甘さ極限「にんじんポタージュ」レシピ。シェフ直伝の本格スープに仕上げるコツ daybydayjapan.com/story/story-0285d2/
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