Cream of Tomato Soup in Puff Pastry Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: "La Creame de Tomates en Croute"
1 pound yellow onions, peeled and chopped
4 tablespoons unsalted butter
3 pounds fresh tomatoes quartered*
6 cloves garlic, peeled
1 bay leaf
Pinch of thyme, preferably fresh
Salt and white pepper to taste
3 cups heavy (whipping cream)
2 pounds puff pastry (store-bought or homemade)
1 egg beaten with 1 tablespoon water
1 carrot, thinly julienned, for garnish
1 leek, thinly julienned, for garnish
1/2 small onion cut into very thin rings, for garnish
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Directions: |
Directions:1. Cook onions with butter in a 2 to 3 quart saucepan over medium heat until soft. Add tomatoes, garlic, bay leaf, thyme, and salt and pepper and continue to cook uncovered over low heat for 3 1/2 hours. Puree mixture in a blender or food processor; strain. Add heavy
cream and salt and pepper. Set aside.
2. Roll puff pastry out to 1/8 inch thickness. Brush surface with egg wash. Using a sharp knife, cut circles of pastry about 2 inches larger in diameter than the ovenproof soup crocks in
which the soup will be served.
3. Pour soup into crocks. Divide julienned carrots, onions, and leeks among the crocks. Lay a circle of puff pastry, egg-wash side down, on top of crocks and stretch it tight (as for a drum head) and down the sides. Cover and refrigerate crocks for 1 hour.
4.Preheat oven to 450°. Brush egg-wash over pastry top. Bake for 15 minutes, or until light brown. Do not open oven during baking, or the pastry will fail. Serve immediately. Individual soup crocks can be prepared 1 to 2 days in advance.
*If tomatoes are not very ripe, add 1 tablespoon tomato past to the soup. |
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Personal
Notes: |
Personal
Notes: I snagged this recipe when in Napa - John knew the chef. Actually, I have never made this from scratch. Campbell's Tomato Bisque prepared with half-and-half (or milk) will work nicely. I have heated that just a bit to make sure it was good and combined, but that might not be necessary. Just follow the puff pastry instructions forward. Try to stretch it tightly, and try not to touch the pastry to the soup. Like the recipe mentions, this really does work 1-2 days ahead. Serve a few minutes after you get this out of the oven- make sure it is not so hot that guests burn their tongues. This is a very impressive, wonderful dish. Who knows, I might even try it from scratch someday (but probably not!).
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