Search for a recipe on this Blog

Translate

Monday, April 1, 2013

Zuppa Soup Ayam Jamur (Creamy Chicken & Mushroom Soup with Puff Pastry Tops)



In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan
  • 100 gr Mentega, 1 lt Kaldu ayam, 50 gr Terigu
  • 100 gr Jamur kancing & 2 Prei-iris, 2 st Garam
  • 200 gr Daging ayam & 30 gr Wortel-potong dadu
  • 75 ml White wine, 2 sm Peterseli cincang
  • 50 gr Bawang bombay-cincang, Keju parut-taburan
  • 1 st Lada hitam+2 Bawang putih-haluskan
  • 1 st Thyme kering, ½ st Pala bubuk, 250 ml Krim
  • 200 gr Kulit puff pastry, 1 Kuning telur-olesan
 
Cara membuat
  • Panaskan oven 200° C. Tumis bawang bombay & bumbu halus dengan mentega. Masukkan ayam & jamur, masak hingga berubah warna. Beri wortel & prei lalu aduk hingga layu. Taburi terigu, aduk rata. Tuang masuk wine & aduk 1 menit.
  • Pindahkan ke panci, beri krim, kaldu, garam, pala & thyme sambil diaduk hingga rasa menyatu & mengental. Aduk masuk peterseli lalu tuangkan soup ke dalam mangkuk2 tahan panas. Taburi keju.
  • Potong kulit pastry berukuran ± ½ inchi melebihi ukuran mangkuk. Basahi sekitar permukaan mangkuk dng sedikit air lalu tutup mangkuk dng sepotong puff pastry. Tekan rapat tepinya kemudian olesi pastry dengan kuning telur.
  •  Panggang dalam oven panas hingga kulit pastry mengembang (15-20 menit).
 
Ingredients
  • 200 gr Chicken meat-diced, 100 gr Butter, 50 gr Flour
  • 2 Leeks & 100 gr Button mushroom-sliced, 2 tsp Salt
  • 250 ml Cream, 1 lt Chicken broth, 30 gr Carrot-diced
  • 75 ml White wine, 2 tbsp chopped Parsley
  • 50 gr Onion-chopped, ½ tsp ground Nutmeg
  • 1 tsp dried Thyme, grated Cheese-sprinkle
  • 1 tsp Black pepper+2 cloves Garlic-grind
  • 200 gr Puff pastry, 1 Egg yolk-for brushing
 
Directions
  • Preheat oven to 200° C. Sauté ground spices & onion with butter. Add in chicken & mushrooms; cook until the chicken color change. Stir in carrot & leeks. Add in flour; stir to combine. Pour in the wine; keep stirring it for 1 minutes.
  • Remove it into a big pot. Put in cream, broth, salt, nutmeg & thyme. Cook until the flavor blended & the liquid thickens. Stir in parsley & then pour soup into heat-proof bowls. Sprinkle with grated cheese.
  • Cut out a disc from the pastry, about ½ inches wider than the bowls. Smear the bowls outer surface with a little water. Top each bowls with 1 sheet of pastry. Press the pastry edges onto the bowl sides to seal. Brush puff pastry with the egg yolk.
  • Bake until the pastry golden brown & puffed (15-20 minutes).

Popular Posts

Followers