Potato Soup

I know I know this is not so summery dish ;), but I was so craving for soup, especially thick soup. And I'd love to bring this soup to Monthly Foodie Multipliers # 16 : Soup hosted by Vin. Vin, here's my potluck!



Here's the original recipe. I used potato instead of butternut squash. Didn't make the Gruyere Croutons but I ate the soup with Buterhorn Garlic Knots (recipe will be blogged soon). This recipe calls for cumin, you know I'm not a big fans of cumin. Sometimes, its smell disturbed my appetite, but this......ooohhhh...how I love the smoky flavor of the cumin in it!



Butternut Squash Soup with Gruyere Croutons
source : Alyson originally adapted from Bon Appetite

Ingredients :
1/4 cup (1/2 stick) butter
1 large onion, finely chopped
4 large garlic cloves, chopped
4 1/2 cups chicken broth
3 lbs butternut squash, peeled and cut into 1 inch pieces
1 1/4 tsp minced fresh thyme
1 1/4 tsp minced fresh sage
2 tsp ground cumin
1 tsp ground ginger
1/8 cup whipping cream

Directions :
• melt butter in large pot over medium heat. add onion and garlic and saute until tender, about 10 minutes.
• add broth, squash and herbs; bring to boil.
• reduce heat, cover and simmer until squash is very tender, about 30 minutes.
• working in batches, puree soup in blender. return soup to same pot.
• stir in cream; bring to simmer. season with salt and pepper.

can be made 1 day ahead. chill. rewarm over medium heat before serving.

for crouton
Ingredients :
4 cups cubed bread slices
1 cup grated Gruyere cheese
1 tsp minced fresh thyme
1 tsp minced fresh sage
2 tbsp olive oil

Directions :
• preheat broiler.
• arrange bread cubes on baking sheet.
• drizzle olive oil over top of cubes. toss with hands.
• sprinkle cheese, then thyme and sage over bread cubes.
• broil until golden, about 1 minute. re-arrange cubes and broil for about 1 minute more.

• ladle soup into bowls and top with croutons. grate an additional amount of cheese on top if desired.

Baked Potato

Especially for my friend, Fairly. As I promised you, here's the recipe. Easy and delicious! Hope it helps.

But I'm not really good at measuring, just makes everything balance, ok :) *sorry*



Baked Potato
4 potatoes, cut, don't peel the potatos
olive oil
oregano
salt to taste
black pepper
water for boiling the potatoes

Directions :
1. Boil the potatoes until cooked but not being soft. Drain and set aside.
2. Prepare baking tray and brush with olive oil. Put the potatoes on it.
3. Sprinkle the potatoes with oregano, black pepper and salt to taste. And then drizzle them with olive oil.
4. Baked on the hot oven for 25-30 minutes until crisp and golden.
5. Serve hot.

This is another version from my dearest friend, Patricia.
And enjoy the variation of salads, here.

CLICK Yellow for Bri : June 2008

This month’s CLICK is in honour of Briana Brownlow whose struggling to fight against breast cancer.

This edition of CLICK is more than a photo event. It is a fundraiser for dearest Briana. She was 15 when she saw her mother die of breast cancer. Now, she’s waging her own war. If you want to contribute or make a donation please click here.

Be strong Bri, this is my entry filled with love and hope. I made this crispy and spicy potato (or Kering Kentang in Indonesia) just for you.



Kering Kentang/Crispy and Spicy Potato

Ingredients :
5 potatos, thinly sliced
oil for deep-frying
for chilli paste :
2 tbs oil
1 cm galangal, bruised
3 kaffier lime leaves
2 cloves garlic, finely chopped
3 chillies, seeded and finely chopped
5 tbs brown sugar
1 tsp tamarind paste diluted with-
2 tbs water
salt to taste

Directions :
1. Deep-fry potatos until crispy.
2. Heat 2 tbs of oil in a small pan and add garlics for a few minutes until fragrant. Then add chillies, galanggal and kaffier leaves. Stir fry over low-medium heat until fragrant, 3-4 minutes. Add sugar, salt and tamarind. Stirring frequently to prevent the mixture from sticking. Continue until it get thickens about 5 minutes. Add potatos and mix well.
3. Serve with rice.