Super creamy! ZUPPA SOUP!
- 2 bawang putih
Zuppa Soup, Creamy Chicken Soup under Puff Pastry
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Potong dadu kecil bawang bombay.
- Cincang halus bawang putih.
- Pipil jagung dari bonggolnya lalu potong wortel menjadi dadu kecil seukuran potongan ayamnya.
- Panaskan minyak lalu tumis bawang bombay sampai bening dan mulai kecokelatan.
- Masukkan bawang putih lalu tumis sebentar sampai harum, jangan sampai gosong karena bisa pahit.
- Masukkan potongan paha ayam lalu masak sampai warnanya berubah dan matang.
- Tambahkan smoked beef lalu masak sampai agak kering.
- Buat lubang di tengah wajan lalu masukkan mentega tawar.
- Masukkan tepung terigu lalu masak roux-nya sampai tidak ada bau tepung lagi, kemudian aduk bersama ayamnya.
- Masukkan potongan wortel dan jagung lalu aduk sebentar.
- Tuang kaldu ayam sedikit demi sedikit sambil terus diaduk supaya tepungnya tidak menggumpal.
- Tambahkan sedikit bubuk pala, jangan terlalu banyak.
- Bumbui dengan garam, sedikit gula, lada dan kaldu bubuk lalu aduk rata.
- Tuang cream lalu aduk sampai menjadi krim sup.
- Masak dengan api kecil sekitar 7 menit sampai semua rasanya menyatu dan teksturnya creamy, lalu koreksi rasa.
- Tuang sup ke dalam ramekin tahan panas diameter 10 cm, lalu panaskan oven di suhu 190 sampai 200 derajat.
- Potong puff pastry instan menjadi kotak sesuai ukuran mangkuknya, kira-kira 11 x 11 cm.
- Basahi pinggiran ramekin dengan sedikit air supaya puff pastry-nya menempel.
- Tutup setiap ramekin dengan puff pastry lalu tekan bagian pinggirnya supaya benar-benar menempel.
- Olesi permukaan puff pastry dengan telur kocok.
- Taburi dengan biji wijen kalau suka.
- Panggang di oven yang sudah dipanaskan selama kurang lebih 12 sampai 15 menit sampai golden brown.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Cut the onion into small dice.
- Finely chop the garlic.
- Strip the kernels off the corn cob and dice the carrot to the same size as the chicken pieces.
- Heat the oil and saute the onion until translucent and starting to colour.
- Add the garlic and saute briefly until fragrant. Do not let it burn or it will taste bitter.
- Add the diced chicken thigh and cook until it changes colour and is cooked through.
- Add the smoked beef and cook until it dries out a little.
- Make a well in the middle of the pan and add the unsalted butter.
- Add the flour and cook the roux until the raw flour smell is gone, then stir it through the chicken.
- Add the diced carrot and the corn and stir briefly.
- Pour in the chicken stock a little at a time, stirring so the flour does not go lumpy.
- Add a small amount of nutmeg powder, not too much.
- Season with salt, a little sugar, pepper and bouillon powder, then stir through.
- Pour in the cream and stir until it becomes a cream soup.
- Simmer over low heat for about 7 minutes until the flavours come together and the texture is creamy, then taste and adjust.
- Ladle the soup into heatproof ramekins about 10 cm across, and preheat the oven to 190 to 200 C.
- Cut the instant puff pastry into squares that fit the bowls, roughly 11 x 11 cm.
- Wet the rim of each ramekin with a little water so the pastry will stick.
- Cover each ramekin with a square of pastry and press the edges down so they seal.
- Brush the pastry with beaten egg.
- Sprinkle with sesame seeds if you like.
- Bake in the preheated oven for about 12 to 15 minutes until golden brown.
Mode Masak
- 2 bawang putih
Zuppa Soup, Creamy Chicken Soup under Puff Pastry
Super creamy! ZUPPA SOUP!
Super creamy! ZUPPA SOUP!
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Potong dadu kecil bawang bombay.
- Cincang halus bawang putih.
- Pipil jagung dari bonggolnya lalu potong wortel menjadi dadu kecil seukuran potongan ayamnya.
- Panaskan minyak lalu tumis bawang bombay sampai bening dan mulai kecokelatan.
- Masukkan bawang putih lalu tumis sebentar sampai harum, jangan sampai gosong karena bisa pahit.
- Masukkan potongan paha ayam lalu masak sampai warnanya berubah dan matang.
- Tambahkan smoked beef lalu masak sampai agak kering.
- Buat lubang di tengah wajan lalu masukkan mentega tawar.
- Masukkan tepung terigu lalu masak roux-nya sampai tidak ada bau tepung lagi, kemudian aduk bersama ayamnya.
- Masukkan potongan wortel dan jagung lalu aduk sebentar.
- Tuang kaldu ayam sedikit demi sedikit sambil terus diaduk supaya tepungnya tidak menggumpal.
- Tambahkan sedikit bubuk pala, jangan terlalu banyak.
- Bumbui dengan garam, sedikit gula, lada dan kaldu bubuk lalu aduk rata.
- Tuang cream lalu aduk sampai menjadi krim sup.
- Masak dengan api kecil sekitar 7 menit sampai semua rasanya menyatu dan teksturnya creamy, lalu koreksi rasa.
- Tuang sup ke dalam ramekin tahan panas diameter 10 cm, lalu panaskan oven di suhu 190 sampai 200 derajat.
- Potong puff pastry instan menjadi kotak sesuai ukuran mangkuknya, kira-kira 11 x 11 cm.
- Basahi pinggiran ramekin dengan sedikit air supaya puff pastry-nya menempel.
- Tutup setiap ramekin dengan puff pastry lalu tekan bagian pinggirnya supaya benar-benar menempel.
- Olesi permukaan puff pastry dengan telur kocok.
- Taburi dengan biji wijen kalau suka.
- Panggang di oven yang sudah dipanaskan selama kurang lebih 12 sampai 15 menit sampai golden brown.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Cut the onion into small dice.
- Finely chop the garlic.
- Strip the kernels off the corn cob and dice the carrot to the same size as the chicken pieces.
- Heat the oil and saute the onion until translucent and starting to colour.
- Add the garlic and saute briefly until fragrant. Do not let it burn or it will taste bitter.
- Add the diced chicken thigh and cook until it changes colour and is cooked through.
- Add the smoked beef and cook until it dries out a little.
- Make a well in the middle of the pan and add the unsalted butter.
- Add the flour and cook the roux until the raw flour smell is gone, then stir it through the chicken.
- Add the diced carrot and the corn and stir briefly.
- Pour in the chicken stock a little at a time, stirring so the flour does not go lumpy.
- Add a small amount of nutmeg powder, not too much.
- Season with salt, a little sugar, pepper and bouillon powder, then stir through.
- Pour in the cream and stir until it becomes a cream soup.
- Simmer over low heat for about 7 minutes until the flavours come together and the texture is creamy, then taste and adjust.
- Ladle the soup into heatproof ramekins about 10 cm across, and preheat the oven to 190 to 200 C.
- Cut the instant puff pastry into squares that fit the bowls, roughly 11 x 11 cm.
- Wet the rim of each ramekin with a little water so the pastry will stick.
- Cover each ramekin with a square of pastry and press the edges down so they seal.
- Brush the pastry with beaten egg.
- Sprinkle with sesame seeds if you like.
- Bake in the preheated oven for about 12 to 15 minutes until golden brown.
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