Zuppa Soup Ayam Jamur (Creamy Chicken Soup with Puff Pastry Tops)

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).

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