Sup Jagung

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Untuk menu makan malam, Anda tentu tak ingin makanan yang terlalu berat, kan? Karena itu kami pilihkan Sup Jagung untuk Anda. 

Anda butuh 
3 sdm minyak zaitun
1 buah bawang Bombay, cincang kasar
1 buah jalapeño, cincang kasar
1 sdt garam
¼ sdt lada hitam
1 buah kentang berukuran besar (Yukon), kupas dan potong-potong
750 ml kaldu ayam
3 buah jagung segar berukuran sedang, sisir dagingnya
2 batang cilantro, cincang
2 buah sosis sapi Bratwurst, iris tipis dan tumis sebentar

Cara Membuat 

1. Masukkan potongan kentang, air dan kaldu ke dalam panci berukuran sedang. Masak hingga kentang terasa lembut, lalu angkat kentang. Tumbuk kentang hingga halus. Sisihkan.
2. Panaskan minyak zaitun. Masukkan bawang Bombay, jalapeño, garam dan lada hingga Bombay berwarna coklat keemasan – kurang lebih 5 menit. Lalu masukkan ke dalam panci berisi air kaldu.
3. Masukkan jagung dan kentang tumbuk. Aduk hingga seluruh bahan tercampur rata. Lalu masukkan perasan air lemon, garam dan cilantro. Angkat dan hidangkan dengan irisan sosis.

Hasil: 4 porsi 

Shrimp and Sausage Cioppino

Shrimp and Sausage Cioppino

adapted from Weeknights with Giada

• 1 lb spicy Italian sausage, casings removed (substitute part of all for mild sausage if you prefer less spice)
• 1 large fennel bulb, cored, trimmed and chopped into 1/2-inch pieces
• olive oil
• 4 garlic cloves, minced
• 2 large shallots, chopped
• kosher salt and freshly ground black pepper
• 1/4 cup tomato paste
• 1 Tbs chopped fresh thyme
• 2 cups dry white wine, such as Pinot Grigio 
• 3 cups low-sodium chicken broth
• 1 dried bay leaf
• 1 lb peeled and deveined large shrimp, chopped into bite-sized pieces
• 1 (15-oz) can cannelloni beans, rinsed and drained
• 1 cup fresh basil leaves, chopped
• 2 Tbs chopped fresh parsley

Preheat a Dutch oven or large saucepan to medium-high heat.  Crumble the sausage into the pan, breaking it up into bite-sized pieces with a wooden spoon.  Cook, stirring often, until it's browned and cooked through, about 5 minutes.  Use a slotted spoon to remove the sausage to a bowl and set aside, leaving as much of the rendered fat as you can in the pot.

Add enough olive oil to the pan to have 2 tablespoons of fat.  Reduce the heat to medium and add the fennel, shallots, and garlic, and cook, stirring often, until the vegetables are softened and translucent, about 4-5 minutes.  

Stir in the tomato paste, thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper, and cook until fragrant, about 1 minute.  Stir in the wine, and use the wooden spoon to scrape up the browned bits from the bottom of the pot.  Add the chicken broth and bay leaf and bring to a boil.  Reduce the heat, cover,  and simmer 10 minutes.

Uncover the pan and add the shrimp, beans, basil, and parsley.  Simmer, uncovered, until the shrimp is pink and cooked through, 3-4 minutes.

Remove the bay leaf and discard.  Taste and season with additional salt and pepper if necessary.  Ladle the soup into bowls and serve with crusty bread.

Crab and Fresh Corn Chowder

Crab and Fresh Corn Chowder

2 Tbsp butter
olive oil
1 onion, diced
3 garlic cloves, minced
6 sprigs fresh thyme, leaves only
1/4 cup all-purpose flour
6 cups chicken stock
2 cups heavy cream
2 starchy potatoes (like Russet), peeled and diced
6 fresh ears corn, shucked and rinsed
1 lb crabmeat, picked clean of shells
Salt and freshly ground black pepper
1/4 cup chopped fresh parsley leaves
2 Tbsp butter

Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat. Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8 to 10 minutes. Sprinkle with flour and stir to coat everything well, cook for 2 additional minutes. Pour in the chicken stock and bring to a boil. Add the heavy cream and the potatoes, return to a boil, cover, and cook on medium heat for about 7 minutes until potatoes are tender.

Cut the corn kernels off the cob and add to the soup, along with the crab meat. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes. Stir in the parsley, and stir in the butter until melted. Ladle the soup into bowls and serve.

Source: adapted from Tyler Florence