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Tuesday, February 21, 2012

Soup Krim Kentang (Creamy Potato Soup)


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


Bahan (Untuk 4-5 porsi)

  • 500 gr Kentang-kupas & potong dadu, 1½ sm Mentega
  • 25 gr Bawang merah-iris2, 5 gr Bawang putih-cincang
  • ½ Seledri batang & 1 Wortel sedang-potong kecil2
  • 750 ml Kaldu, 250 ml Krim, 1 Daun salam, Garam
  • Lada bubuk, sejumput Pala bubuk & sejumput Jintan
  • ½ st Kulit lemon/nipis parut (opsional), 2 sm Minyak
  • 2 Bacon-iris2 (opsional)

Hiasan: opsional

  • Bacon/Ham-iris2, Keju Cheddar parut
  • Daun lokio/peterseli/dill segar-iris2

 

Cara membuat

  • Masukkan bacon di panci, masak dengan api sedang sampai crispy & kecokelatan. Angkat bacon & sisihkan, biarkan minyaknya di dalam panci. Pasang api ke besar lalu beri minyak, panaskan. Masukkan bawang merah, masak hingga bawang matang. Beri bawang putih, jintan, salam, wortel & seledri. Masak beberapa menit. Masukkan kentang & tuang kaldu. Tutup panci & didihkan. Kecilkan api, masak sampai sayuran & kentang empuk saat ditusuk dengan garpu. Keluarkan sebagian dari sayuran & sisihkan.
  • Haluskan semua bahan di sup dng blender tongkat (bisa juga dengan blender biasa, tapi harus menunggu sampai sup sedikit dingin. Masukkan lagi sup ke panci). Tuang masuk krim & mentega, aduk hingga menyatu. Beri bacon & bumbui dengan pala, garam, lada & parutan kulit jeruk. Masak & aduk hingga menyatu selama 5-7 menit. Masukkan kembali sayuran yang disisihkan tadi & masak selama 3 menit. Masukkan sup ke mangkuk2 saji, hias dengan bacon/ham, keju parut, atau daun lokio/peterseli/dill.
  • Sajikan sup selagi hangat dengan roti, misalnya (klik pada link berikut untuk melihat resepnya): Roti Baguette Tanpa DiuleniRoti Keju & Bawang Bombay, Roti Buttermilk, Roti Soda IrlandiaRoti Wijen à la ItalyRoti Rosemary & Bawang PutihRoti Olive à la MediteraniaRoti Jalapeño KejuRoti Baguette Tanpa DiuleniRoti Tanpa Diuleni atau Roti Mangkuk


Ingredients (For 4-5 portions)

  • 500 gr Potatoes-peeled & then diced, 1½ tbsp Butter
  • 750 ml Stock, 250 ml Cream, 1 Bay leaf, 2 tbsp Oil
  • Pepper, a pinch of ground Nutmeg & pinch of Cumin
  • ½ Celery rib & 1 medium Carrot-small sliced, Salt
  • 25 gr Shallots-sliced, 5 gr Garlic-minced
  • 2 uncooked Bacon-small sliced (optional)
  • ½ tsp Lemon/Lime zest (optional)

Garnish: optional

  • Bacon/Ham-sliced, grated Cheese
  • fresh Chives/Parsley/Dill-sliced

 

Instructions

  • Place bacon in a pot over medium heat & cook until the bacon is crisp & brown. Remove bacon & set it aside, leaving the fat in the pot. Turn the heat to high & add in oil; heat it up. Put in shallot; cook until the shallot soften. Stir in garlic, cumin, bay leaf, carrot & celery; cook it for a few minutes. Put in diced potato & then pour the stock in. Cover pot with the lid & bring it to a boil. Reduce the heat & let it simmer until the vegetables & potato are tender when pierced with a fork. Remove half of the vegetables & set it aside.
  • Using an immersion blender, puree the soup (you could also use a stand blender but you have to wait until it's cooling down a bit. Return pureed soup into the pot). Pour in the cream & butter, mix until it completely dissolve. Add in reserved bacon & season it with nutmeg, salt, pepper & lemon zest. Stir to combine it well & allow soup to simmer for 5-7 minutes. Add back reserved vegetables; let it simmer 3 minutes. Ladle soup into serving bowls. Top with more bacon/ham, cheese, chives/parsley/dill.
  • Serve the soup warm with bread, i.e. (click on the link for the recipe): Honey Mix Oats BreadNo-Kned Cheese & Onion BreadNo-Knead Buttermilk BreadIrish Soda BreadNo-Knead Italian Sesame Seed BreadRosemary Garlic BreadMediterranean Olive BreadNo-Knead Jalapeño Cheese BreadNo-Knead Baguette BreadNo-Knead Bread or Bread Bowl







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