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Soup With Pastry Top

Bring to a simmer. Cut 6 rounds each 2 inches larger in.


Cream Of Portobello Soup With Puff Pastry Tops Recipe Food Com Recipe Recipes Puff Pastry Recipes Top Recipes

Place the oven-safe soup bowls upside down on top of the puff pastry as a guide before cutting it out.

. Ladle your soup equally into the eight bowls cover each bowl with a square of the puff pastry. Return soup to the pot and place over low heat. Divide the soup among 4-6 ovenproof soup bowls.

Keep soup warm over low heat while preparing the pastry. Preheat the oven to 425F. Brush each pastry top with lightly with the egg wash.

Grab a small pastry brush a little fresh thyme in and you are ready. Return the soup to medium heat and cook until slightly thickened and the cheese is melted. Brush the rim of your soup bowl with the egg.

The soup can be made ahead and then reheated to add the puff pastry tops Puff Pastry Tops. Cream Of Portobello Mushroom Soup With Puff Pastry Tops ingredients. Bake in the preheated oven for 12 to 15 minutes until beautifully browned and the soup is bubbly.

Brush each circle with the egg yolk and score the surface using the tip of a sharp knife taking care not to cut through the pastry. Sprinkle with a little thyme. Stir in half-and-half light cream or milk.

Preheat oven to 450 F. Stir in the Marsala or brandy and simmer an additional 3 minutes. Stir in the half and half and simmer.

On a lightly floured work surface roll the puff pastry to a 18-inch thickness. Pinch the sides of the puff pastry around the soup bowl. Divide soup into six 8 ounce soup cups or bowls.

Preheat oven to 400F. Sprinkle the remaining cheese on top of soup and cover with the pastry lids with a little egg wash seal and bake the soup in. Roll out puff pastry to ¼ inch thick.

Cook one additional minute. Cut into 6 rounds slightly larger then the soup cups.


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