FRENCH TOMATO SOUP WITH PASTRY PUFF
Steps:
- INSTRUCTIONS: Melt the 1/4 pound butter in a large stockpot over medium-low heat. Add the onions, cover and cook for about 5 minutes. Do not let the onions color. Add the tomatoes, garlic, tomato paste, bay leaf, peppercorns, thyme and water if needed. Simmer over low heat for 30 to 40 minutes, until the tomatoes and onions are very soft. Puree in a blender (working in batches) or use a handheld immersion blender; strain. Return the soup to the pot. Add the cream, salt, white pepper and the remaining 1 tablespoon butter. Bring to a boil, then remove from the heat. Divide among six 8-ounce soup cups or bowls. Roll out the puff pastry to 1/4 inch thick. Cut 6 rounds slightly larger than the top of your cups or bowls. Paint the dough with the egg wash and turn the circles egg-wash-side down over the top of the cups, pulling lightly on the sides to make the dough tight like a drum. Let the soups cool for 2 hours or overnight (in the refrigerator). Preheat the oven to 450 degrees. Lightly paint the top of the dough rounds with egg wash without pushing the dough down. Bake for 10 to 15 minutes, until the dough is golden brown (do not open the oven door for the first few minutes or the dough will fall). Serve immediately. Serves 6. PER SERVING: 1,143 calories, 13 g protein, 61 g carbohydrate, 98 g fat (52 g saturated), 299 mg cholesterol, 96 mg sodium, 11 g fiber.
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Mama Mashineni
[email protected]This soup was a huge hit at my dinner party. Everyone loved it. The pastry puffs were especially popular. I will definitely be making this soup again.
Amanda Urjon
[email protected]I followed the recipe exactly, but my soup didn't turn out as thick as I expected. It was still good, but I think I'll add a little more flour next time.
Purna Shahi
[email protected]This soup is perfect for a cold winter day. It's so warm and comforting. I love the addition of the pastry puffs. They add a touch of elegance to the dish.
Seth goines
[email protected]I'm not sure what I did wrong, but my soup turned out way too salty. I had to add a lot of water to dilute it. The pastry puffs were good though.
Mukhtiar Mughari
[email protected]This soup is definitely a keeper! It's so easy to make and it's always a crowd-pleaser. I love that I can make it ahead of time and just reheat it when I'm ready to serve.
George Lukhele
[email protected]The soup was good, but the pastry puffs were a bit too greasy for my liking. I think I'll try making them in the oven next time.
Sydney Davi
[email protected]This soup was a bit too bland for my taste. I had to add some extra salt and pepper to give it some flavor. The pastry puffs were good though.
Shoaibshobi Shoaibshobi
[email protected]I've made this soup several times now and it's always a hit. It's so flavorful and comforting, and the pastry puffs are always a crowd-pleaser.
Heather Booher
[email protected]This soup was so easy to make and so delicious. I'm not a huge fan of tomato soup, but this one really changed my mind. The pastry puffs were the perfect touch.
Phoolmaya Soni
[email protected]Just finished making this soup and it turned out great! The only change I made was using a different cheese for the pastry puffs, but it still tasted amazing. Thanks for sharing this recipe!
Funny People
[email protected]Made this soup for dinner tonight and it was a hit! The flavors were perfect and the pastry puffs were the perfect addition. Will definitely be making this again.
Spiro smart
[email protected]This French tomato soup was delightful. The pastry puffs added a touch of elegance and the soup itself was rich and flavorful. I highly recommend this recipe to anyone looking for a comforting and delicious meal.