Chicken Soup …

Ingredients

  • 1 tablespoon unsalted butter
  • 4 cloves garlic, minced
  • 2 carrots, diced
  • 1 bulb celery root, peeled and finely diced
  • 1 turnip, peeled and finely diced
  • 1 rutabaga, peeled and finely diced
  • 1 onion, finely diced
  • 1 bulb fennel, finely diced
  • Kosher salt
  • 4 cups white wine
  • 1 tablespoon fennel seeds, toasted
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 1 2 1/2-pound organic chicken
  • 1 cup milk
  • 1/2 cup chicken fat (sold fresh or frozen in tubs at gourmet stores)
  • 2 tablespoons chopped fresh tarragon
  • 1/2 teaspoon ground nutmeg
  • Freshly ground pepper
  • 1 1/4 cups all-purpose flour
  • 3 large eggs
  • 1 tablespoon chopped fresh parsley

Directions

Melt the butter in a 6-quart pot over medium heat. Add the garlic, carrots, celery root, turnip, rutabaga, onion, diced fennel and a large pinch of salt; cook until the vegetables are tender, about 5 minutes.

Add the wine, 6 cups water, fennel seeds, thyme and bay leaves; bring to a simmer. Add the chicken and simmer for 2 hours. Remove the chicken and let cool. Pick off the meat in shreds; set aside.

About 15 minutes before the chicken has finished simmering, prepare the dumplings: Combine the milk, chicken fat, 1 tablespoon tarragon, the nutmeg and 1/2 teaspoon each salt and pepper in a medium saucepan; bring to a simmer over medium heat. Remove from heat; add the flour and stir vigorously with a wooden spoon until the liquid is absorbed. Whisk in the eggs, one at a time, to make a thick dough.

Bring the soup to a boil. Form the dough into eight dumplings (an ice cream scoop is perfect for this); drop into the soup. Cover and cook until the dumplings float to the surface, about 10 minutes.

Add the chicken meat, parsley and the remaining 1 tablespoon tarragon to the soup; stir carefully and divide among warm bowls.

Sup Labu Daging Asap

Sup Labu Daging Asap

Bahan:

  • 1 sendok makan margarin
  • 50 gr bawang bombay, cincang kasar
  • 3 siung bawang putih, memarkan
  • 500 ml air
  • 1 batang seledri, simpulkan
  • garam dan merica bubuk secukupnya
  • 300 gr labu kuning, kukus, haluskan
  • 50 gr kacang polong
  • 300 ml susu cair
  • 1/2 sendok teh tepung maizena, larutkan 2 sendok makan air
  • 3 lembar daging asap, potong dadu
  • 1 batang daun bawang, iris halus
  • 1 sendok teh seledri cincang

Cara Membuat:

  1. Panaskan margarin, tumis bawang bombay dan bawang putih hingga harum
  2. Tambahkan air, seledri, garam, dan merica, masak hingga mendidih
  3. Masukkan labu, masak hingga matang. Tuang susu cair, larutan maizena, aduk rata. Masak hingga mendidih dan kental. Masukkan daging asap dan kacang polong, aduk rata. Angkat.
  4. Tambahkan daun bawang dan seledri cincang, sajikan hangat.

Seafood Hot Soup

Seafood Hot Soup

Bahan :

  • 1000 ml air
  • 10 buah cabai rawit merah, dibelah dua
  • 3 siung bawang putih, memarkan
  • 1 cm jahe, memarkan
  • 1 batang serai, memarkan
  • 1 batang seledri, ikat
  • 2 sdm daun ketumbar
  • 200 gr fillet ikan kakap
  • 200 gr cumi-cumi, bersihkan kemudian dipotong-potong
  • 200 gr udang, bersihkan kulitnya
  • 1 buah paprika merah, iris tipis
  • 1 batang daun bawang, iris tipis
  • Garam secukupnya
  • ½ sdm gula pasir
  • 2 buah jeruk nipis diambil airnya

Cara membuat :

  1. Didihkan air lalu masukkan cabai rawit, bawang putih, jahe, seledri, dan serai, aduk rata hingga harum. Tambahkan daun ketumbar, masak hingga tercanpur rata.
  2. Tambahkan ikan kakap, cumi, dan udang lalu masak hingga berubah warna. Masukkan bahan lainnya, masak hingga matang.
  3. Tambahkan garam,gula pasir, dan air jeruk nipis, aduk rata.
  4. Angkat dan sajikan hangat.