Puff-top Bisque Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
2: 5x5 in Jus-rol Puff Pastry, Sheets, thawed
4 ounce: Courgettes,
2 ounce: Shelled prawns, chopped
4: Spring onions,
10 1/3 ounce: Can condensed cream of smoked salmon or crab bisque soup,
6 tbsp: Single cream or milk,
Lemon juice,
Milk to glaze,
Directions:
Grate the courgettes, add to the prawns and divide between two
ovenproof soup cups that will take 300ml (1/2 pint) of liquid. Finely
slice the onions, stir into the soup with the cream and enough lemon
juice to sharpen. Adjust seasoning. Damp edge of soup cups then lay a
sheet of pastry over each cup. Press edges to seal. Trim excess
pastry then knock up and flute. Brush with milk and bake at 220C
(425F) mark 7 for about 15min. Serve at once.
Source: Jus-Rol: Pastry for Today
Source from luhu.jp
ovenproof soup cups that will take 300ml (1/2 pint) of liquid. Finely
slice the onions, stir into the soup with the cream and enough lemon
juice to sharpen. Adjust seasoning. Damp edge of soup cups then lay a
sheet of pastry over each cup. Press edges to seal. Trim excess
pastry then knock up and flute. Brush with milk and bake at 220C
(425F) mark 7 for about 15min. Serve at once.
Source: Jus-Rol: Pastry for Today
Source from luhu.jp
Tags
Jusrol