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
250 ml Krim, 1 st Thyme kering, ½ st Pala bubuk
200 gr Kulit puff pastry, 1 Kuning telur-olesan
Cara membuat
Panaskan oven 200° C. Tumis bawang bombay & bumbu halus dng 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 dengan sedikit air lalu tutup mangkuk dengan 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).