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Friday, May 23, 2014

Sup Krim Asparagus (Creamy Asparagus Soup)


In Indonesian & English

Bahan

  • 500 gr Asparagus, 35 gr Mentega
  • 50 ml Krim, 600 ml Kaldu ayam
  • 2 sm White wine, Garam & Lada bbk
  • 1 sm Peterseli cincang, 100 ml Air
  • 1 Bawang putih-cincang halus
  • 1 Baw. bombay sedang-cincang
  • 1 btg daun Thyme (1 st thyme kering)
  • 1 perasan Air jeruk lemon

Cara membuat

  • Potong bagian yg keras dari ujung bawah asparagus & buang. Potong ujung atas asparagus (± 4 cm dari atas). Potong2 sisa asparagus setiap ± 1½ cm.
  • Lelehkan mentege di panci dng api sedang. Mskkan baw.bombay cincang & baw pth, tumis hingga harum & layu (± 5 mnt). Mskkan potongan2 kecil asparagus. Bumbui dng  garam & lada secukupnya. Masak selama ± 5 mnt. Beri kaldu, air & thyme. Besarkan api, masak sampai mendidih. Kecilkan api, tutup panci & masak hingga asparagus empuk (± 15-20 mnt). Mskkan wine & aduk rata.
  • Dng menggunakan blender/food processor, proses sup sampai benar2 halus. Saring soup & kembalikan ke panci. Nyalakan api ke sedang, mskkan potongan2 ujung atas asparagus & krim ke dalam sup. Masak sampai ujung asparagus tsb empuk (± 2-4 min). Beri peterseli cincang & air lemon, Cicipi & tambahi garam/lada jika perlu. Hidangkan sup selagi hangat.

Ingredients

  • 500 gr Asparagus, 35 gr Butter
  • 50 ml Cream, 600 ml Chicken stock
  • 2 tbsp White wine, Salt & Pepper
  • 1 tbsp chopped Parsley, 100 ml Water
  • 1 cloves Garlic-minced
  • 1 medium Onion-chopped
  • 1 sprigs of fresh Thyme
  • a squeeze of fresh Lemon juice

Directions

  • Cut off the woody stem bottoms from each spear & remove. Trim the tips of asparagus (± 4 cm from the top). Chop remaining asparagus stalks into ± 1½ cm pieces.
  • Melt the butter in a pot over medium heat. Put in chopped onions & garlic; cook until fragrant & translucent (± 5 minutes). Put in the asparagus pieces. Sprinkle with enough salt & pepper to taste. Cook for another ± 5 minutes. Add in the broth, water & thyme. Increase the heat & bring it to a boil. Reduce the heat; cover with the pot lid & bring it to a simmer until the asparagus are tender (15-20 minutes). Stir in the white wine.
  • With a blender/food processor, puree the soup until it`s really smooth. Press the puréed soup through a sieve back into the pot. Turn the heat to medium; add the asparagus tips & cream into the soup. Cook just until the tips are tender (± 2-4 min). Put in chopped parsley, lemon juice & adjust the seasoning to taste. Serve the asparagus soup warm.

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