Juha od butternut tikve, krumpira i poriluka (sa krekerima od začinskog bilja) / Butternut squash, potato and leek Soup with some herb crackers

Please, scroll down for recipe in English

Ovih dana naglo je zahladilo, u Dalmaciji puše bura, a počele su i kiše. 

Pravo jesensko vrijeme.

To je bio dovoljan razlog da iz ormara izvučem svoje čizmice za kišu s kojima mogu do mile volje kao dijete skakutati po lokvama dok pješačim do dućana :) Iako mi se baš i ne izlazi van po ovoj hladnoći. Najradije se zamotam u dekicu i zavalim ispred televizije s šalicom tople juhe nakon što ispunim svoje obveze.

Nekoliko dana prije, spremala sam nam ovu istu juhicu samo bez dodatka domaće jabuke. Ako se sjećate recepta za juhicu od mrkve s jabukom, znate da jabuka daje jelu svježinu, a ne mijenja nešto posebno na okusu. Dakle, slobodno je možete izostaviti.

Zadnji puta sam spremala i iste krekere, a koje sam nakon slikavanja zaboravila poslužiti uz juhu pa smo ih grickali uz seriju i film :) 

Danas ih nipošto nisam zaboravila i moram vam reći da su mi odlični uz ovu juhicu. 

Nisam dolijevala nešto previše vode jer sam htjela da juhica bude dosta gusta, a na kraju sam dodala malo vrhnja za kuhanje pa je ono upotpunilo slatkasti okus ove juhe – uz paprene krekere baš smo uživali u ovoj hladnoj jesenskoj srijedi :)

Fleur de sel

I na kraju, što se tiče krekera, odlični su nam bili i uz mliječni namaz :)

Budući sam iz Bordeauxa donijela Fleur de sel (cvijet soli) kojeg sam već spominjala, iskoristila sam dio za ove krekere. Kutijica je toliko preslatka da sam je odlučila sačuvati i nakon što potrošim ovu sol jer je kod nas nema za kupiti. Dakle, štedim :)

Juha od butternut tikve, krumpira i poriluka

    (za 2 osobe)

      Potrebni sastojci:

·       2 -3 žlice maslinovog ulja

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·       1 režanj češnjaka

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·       1 mali poriluk

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·       2 manja krumpira

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·       1 manja butternut tikva

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·       1 mala domaća jabuka, po želji

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·       ½ žličice sjemenki koromača

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·       sol, papar

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·       oko 700 ml vode

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·       2-3 žlice vrhnja za kuhanje

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      Priprema:

·       Tikvu prepoloviti, očistiti od kore i špica, oprati pa meso tikve narezati na manje kockice.

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·       Krumpire oguliti, oprati pa narezati na kockice.

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·       Poriluk oprati, oguliti pa narezati na tanke kriške.

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·       Na malo maslinovog ulja prodinstati poriluk oko 2 minute, stalno miješajući da ne zagori. Dodati tikvu i krumpire pa dinstati još oko 2 minute.

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·       Doliti vodu pa pustiti da zavrije. Ako koristite jabuku, neka ona bude što sitnija, pa ju dodajte

Tek kada dolijete vodu. Dodajte češnjak. Kad zavrije, smanjiti temperaturu vatre na srednje jaku pa poklopiti. Kuhati poklopljeno dok tikva i krumpir ne omekšaju, oko 30 minuta. U međuvremenu dodajte sol, papar te sjemenke koromača. Povremeno juhu pogledajte i promiješajte tijekom kuhanja.

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·       Kada je povrće omekšalo, skinite juhu s vatre, izmiksajte ju štapnim mikserom u kašu pa provjeriti slanoću.

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·       Dodajte slatko vrhnje za kuhanje, vratite na vatru još 1 minutu pa poslužite s krekerima dok je još vruće.

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Krekeri sa začinskim biljem

(za 20ak komada)

      Potrebni sastojci:

·       190 g glatkog pšeničnog brašna, tip 550

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·       3 žlice pirovog brašna (možete zamijeniti s bilo kojim drugim brašnom)

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·       100 g zobenih (ili drugih) pahuljica

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·       2 žlice amaranth pahuljica, po želji

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·       2 žličice praška za pecivo

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·       ¾ žličice Fleur de sel (cvijet soli) ili obične soli

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·       2 žlice smeđeg šećera

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·       ½ žličice (šarenog) papra

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·       ½ žličice sjemenki koromača

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·       1 žlica sjeckanog peršina

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·       1 žličica sjeckanog ružmarina, listići

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·       1 žličica sjeckanog timijana

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·       180 g maslaca, zamrznutog

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·       170 ml mlijeka

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·       2 žlice vrhnja za kuhanje, za premazivanje

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      Priprema:

·       Zagrijte pećnicu na 200ºC.

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·       Tepsiju obložite papirom za pečenje ili silikonskom podlogom za pečenje. Ostavite sa strane.

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·       Najmanje 20 minuta prije pravljenja krekera, maslac zamrznite u zamrzivaču.

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·       Pomiješajte obje vrste brašna sa zobenim pahuljicama, soli, šećerom, praškom za pecivo, paprom, sitno sjeckanim peršinom, sitno sjeckanim ružmarinom, sitno sjeckanim timijanom, sjemankama koromača te amaranthom. Dodajte zamrznuti maslac kojeg ste naribali na ribežu (na veće rupice), pa lagano spojite s rukama. Na kraju dodajte mlijeko i zamijesite glatko tijesto.

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·       Tijesto lagano pobrašnite i stavite na radnu ploču, razvaljajte ga na oko 2 cm debljine pa pomoću kalupa za kolače izrezujte krekere. Ostatak tijesta ponovno razvaljajte i izrezujte krekere sve dok ne potrošite cijelo tijesto. Ovisno o veličini kalupa, od ove smjese vam može ispasti i više krekera.

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·       Krekere poslažite u pripremljenoj tepsiji, s oko 1 cm razmaka.

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·       Prije pečenja premažite ih po vrhu s slatkim vrhnjem pa po želji posipajte s još papra, peršina i ostalog začinskog bilja.

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·       Pecite 18-20 minuta, odnosno dok vam po vrhu ne poprime zlatnosmeđu boju.

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·       Poslužite uz juhu.

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English version

    Butternut squash, potato and leek Soup

    (serves 2)

      You need:

·       2 -3 tbsp olive oil

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·       1 clove garlic

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·       1 small leek, diced

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·       2 small potatoes, diced

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·       1 small butternut squash, diced

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·       1 small domestic apple, diced (optional)

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·       ½ tsp fennel seeds

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·       salt, pepper

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·       700 ml water

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·       2-3 tbsp sweet cream

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      Steps:

·       In a medium pot, saute the leeks in the olive oil for about 2 minutes.

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·       Add the squash and potatoes and saute them for another 2 minutes.

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·       Add the water, apple, garlic, salt, pepper and fennel seeds. Bring it to a boil and then reduce heat to medium and cook covered for about 30 minutes.

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·       Remove from the heat, puree the soup, add sweet  cream and bring to boil again.

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·       Serve warm with herb crackers.

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 Herb crackers

(makes 20 crackers, or more)

      You need:

·       190 g wheat flour

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·       3 tbsp spelt flour

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·       100 g oats

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·       2 tbsp amaranth cereal

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·       2 tsp baking powder

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·       ¾ tsp Fleur de sel

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·       2 tbsp brown sugar

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·       ½ tsp black pepper

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·       ½ tsp fennel seeds

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·       1 tbsp chopped parsley

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·       1 tsp chopped rosemary

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·       1 tsp chopped thyme

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·       180 g butter, frozen

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·       170 ml milk

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·       2 tbsp sweet cream, for brushing

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      Steps:

·       Preheat oven to 400F (200ºC).

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·       Place butter in freezer for at least 20 minutes before making the crackers.

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·       In a large bowl, whisk together both flours, amaranth, oats, herbs, spices and baking powder.

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·       Grate the frozen butter into dry ingredients using large holes in a grater. Toss gently with your hands.

Add the milk and mix until combined.

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·       Transfer the dough onto your work surface, roll to 1-inch (2 cm) thicknes and cut the circles using cookie cutter.

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·       Place the crackers on a baking sheet. Brush tops with sweet cream and sprinkle a bit of black pepper, parsley, rosemary and thyme.

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·       Bake for about 18-20 minutes or until golden-brown on the top.

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·       Serve with the soup.

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P.S. For the measurements, check out the Kitchen chart!

Isprintaj recept - Juha od butternut tikve, krumpira i poriluka

Isprintaj recept - Krekeri sa začinskim biljem

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