Tomato soup with a crust

YOU
8 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (10)

1275.00 g soup — cream of tomato
1.00 garlic — cloves, crushed
sugar — pinch
15.00 ml tarragon — fresh and chopped or dried
200.00 g mixed seafood — frozen
500.00 ml milk
250.00 ml water
salt and freshly ground black pepper — to taste
400.00 g puff pastry — defrosted
1.00 eggs — yolk only, for brushing
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Method:

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.



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