CREAM OF TOMATO SOUP IN PUFF PASTRY
This decadent soup is a favourite dish at the Michelin starred restaurant Bistro Jeanty in Napa Valley. It is an impressive and delicious soup - perfect for a dinner party! For an everyday meal, omit the puff pastry dome. The recipe was printed in "Soup's On!: 75 Soul-Satisfying Recipes from Your Favorite Chefs". Start this recipe in advance as the soup must cool fully before baking. For a little extra oomph, you can add 2 tablespoons of sherry to the soup.
Provided by blucoat
Categories One Dish Meal
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Melt 8 tablespoons of the butter in a large stockpot over medium-low heat. Add the onion, garlic, peppercorns, thyme, and bay leaf; cover and cook for about 5 minutes. Do not let the onion color. Add the tomato paste and lightly "toast" the tomato paste to cook out the raw flavor, then add the tomatoes and 1 cup water, if needed (use only if tomatoes are not ripe and juicy). Simmer over low heat until the tomatoes and onion are very soft and broken down, 30 to 40 minutes.
- Purée by passing through a food mill (or use a blender in batches, then strain). Return the soup to the pot. Add the cream and the salt, white pepper, and 2 to 4 more tablespoons butter to taste. Bring the soup to a simmer, then remove it from the heat. Allow the soup to cool for 2 hours or overnight in the refrigerator.
- Divide the soup among six 8-ounce soup cups or bowls. Roll out the puff pastry to 1/4 inch thick. Cut out 6 rounds slightly larger than your cups. In a small bowl, beat together the egg with 1 tablespoon cold water. Use a brush to paint the dough with the egg wash and then turn the circles, egg wash-side down, over the tops of the cups, pulling lightly on the sides to make the dough somewhat tight like a drum. (Try not to allow the dough to touch the soup.).
- Preheat the oven to 450°F Lightly paint the top of the dough rounds with egg wash without pushing the dough down. Bake until the dough is golden brown, 10 to 15 minutes. Do not open the oven in the first several minutes of cooking, as the dough may fall, serve immediately.
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Mister shezy
[email protected]This is a great recipe for a quick and easy weeknight meal.
LAMIm HASAN
[email protected]I used a store-bought puff pastry crust and it worked great. The soup was creamy and delicious.
Woodley Erius
[email protected]This is a fun and easy recipe to make with kids. They love helping to make the puff pastry crust.
mallek junior
[email protected]I've made this recipe several times and it's always a hit. It's a great way to use up leftover tomato soup.
Krzysztof Cygan
[email protected]This soup is so creamy and flavorful. I love the puff pastry crust.
saeedomar ahmadi
[email protected]I added some shredded chicken to the soup and it was delicious. This is a great recipe for a quick and easy weeknight meal.
Julian Paczkowski
[email protected]This recipe is a great way to use up leftover tomato soup. It's also a fun and easy meal to make with kids.
Betty kakayi
[email protected]I used a store-bought puff pastry crust and it worked perfectly. The soup was creamy and delicious.
Jee ahsan Mian
[email protected]I substituted vegetable broth for chicken broth and it turned out great. The soup was still very flavorful.
Waras4s _
[email protected]This recipe is a keeper! It's easy to make and always a hit with my family.
iivy
[email protected]The puff pastry crust was a bit tricky to work with, but it was worth it. The soup was delicious.
Gracelyn Blomker
[email protected]I've made this soup several times now and it's always a crowd-pleaser. It's so creamy and flavorful.
Saleeman
[email protected]This was a hit at my dinner party! Everyone raved about the soup and the crust.
Md Suman
[email protected]Easy to follow recipe that turned out great! I used homemade puff pastry and it was perfect.
mathias Adjaklui
[email protected]This recipe is a winner! The creamy tomato soup was rich and flavorful, and the puff pastry crust was flaky and golden brown. My family loved it!