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Tomato soup with a crust

Ingredients 10
Servings 8


  • 1275
    cream of tomato soup
  • 1
    clove garlic, crushed
  • pinch sugar
  • 15
    chopped fresh tarragon or 5 ml dry tarragon
  • 200
    frozen mixed seafood (optional)
  • 500
  • 250
  • salt and black pepper to taste
  • 400
    frozen puff pastry, defrosted
  • 1
    whisked egg yolk for brushing on top


Preheat the oven 200 ºC (400 ºF). In a saucepan, mix together all the ingredients except the puff pastry. Bring to the boil and simmer till the ingredients are well blended. Spoon into 6-8 ovenproof soup bowls and cool slightly. Thinly roll out the puff pastry and cut out circles a little larger than the diameter of the bowls. Brush the edges of each bowl with water and cover the bowls with the pastry circles. Press the pastry edges onto the edge of each bowl. Brush the pastry with whisked egg yolk. Bake till the puff pastry has risen well and is golden brown. Serve immediately. Serves 6-8.

Read more on: soup  |  bake

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