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 dengab roti, misalnya (klik pada link berikut untuk melihat resepnya): Roti Keju & Bawang Bombay, Roti Rosemary & Bawang Putih, Roti Serealia Madu, Roti Buttermilk, Roti Soda Irlandia, Roti Wijen à la Italy, Roti Jalapeño Keju, Roti Olive à la Mediterania, Roti Baguette Tanpa Diuleni, Roti 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): No-Kned Cheese & Onion Bread, Rosemary Garlic Bread, Honey Mix Oats Bread, No-Knead Buttermilk Bread, Irish Soda Bread, No-Knead Italian Sesame Seed Bread, No-Knead Jalapeño Cheese Bread, Mediterranean Olive Bread, No-Knead Baguette Bread, No-Knead Bread or Bread Bowl

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