Tomato Bisque With Puff Pastry Crust
"An easy to do soup made very special with a store bought puff pastry topper."
- Ready In:
- 55mins
- Ingredients:
- 13
- Yields:
-
4 bowls
- Serves:
- 4
ingredients
- 1 small onion, chopped
- 1 tablespoon garlic, minced
- 2 tablespoons olive oil
- 1 (28 1/2 ounce) can whole peeled plum tomatoes
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon dried basil
- salt & freshly ground black pepper
- 1 cup tomato juice
- 1⁄2 cup heavy cream
- 4 ounces goat cheese, cut into 4 slices
- 1 sheet frozen puff pastry, thawed
- 1 egg yolk
- 1⁄4 cup milk
directions
- In large saucepan over medium heat, cook onion and garlic in oil until softened. Add tomatoes and bring to a boil, then reduce to a simmer. Add seasonings and simmer for about 30 minutes. Add tomato juice; puree in a blender. Add heavy cream and heat until very hot.
- Cut rounds of puff pastry about 1/2-inch larger than the size of your soup bowls. Refrigerate pastry between sheets of wax paper. Mix egg yolk and milk for egg wash in a small bowl.
- Preheat oven to 400 degrees. Place hot soup into bowls. Add a slice of goat cheese to each bowl. Wet the rim and outside edge of the bowl, and top each with a round of puff pastry. Press on the edges of the dough so it sticks to the bowl. Brush a thin layer of egg wash all over pastry and place bowls on a baking sheet in oven. Bake for 5-10 minutes until pastry is nicely browned. Serve immediately.
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RECIPE SUBMITTED BY
LucyS-D
Brentwood, 72
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