Tomato soup with pastry hats

By admin
12 September 2013

This is perfect for a starter and it looks fancy too!

Pastry can’t be cooked in a microwave oven so rather bake individual puff pastry shells in the oven. Cook the soup in the microwave and cover with the pastry shells. Makes 1,8 litres • preparation time: 20 min • cooking time: 10-15 min

1 roll (400 g) puff pastry, thawed

1 egg yolk

1 onion, chopped

oil

2 garlic cloves, crushed

125 ml (½ c) chopped soup celery

3 bay leaves

1 litre (4 c) vegetable stock

2 cans (400 g each) butter beans

200 g spinach

45 ml (3 T) sun-dried tomato pesto 5 ml (1 t) smoked paprika salt and freshly ground black pepper juice and zest of 1 lemon Preheat the oven to 200 °C.

  1. Roll out the puff pastry and cut out circles the same size as the top of the soup mugs used for serving. Place the pastry circles on a baking sheet, brush with egg yolk and bake until done, golden and puffed. Set aside. 
  2. Put the onion and oil in a glass bowl and microwave for 2 minutes or until the onion is soft.
  3. Add the remaining ingredients and microwave for 5-7 minutes or until the soup comes to the boil and is fragrant. 
  4. Spoon the soup into mugs and cover with the pastry shells. Serve hot.

TIP Cooked pastry shells can be frozen in a plastic container with a lid. Thaw them at room temperature, not in the microwave or they’ll go soft. Place them on top of the mugs when ready.

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