Chervil soup with crayfish and fleurons

Name: Chervil soup with crayfish and fleurons
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 washer frozen puff pastry (75 g); 1 Onion; 300 g Potatoes; 1 TABLESPOON Butter; 150 g Whipped cream; 2 TEASPOONS Vegetable broth (instant); 7-10 Tbsp Flour; 1 Egg Yolk; 7-10 Tbsp grated peel of 1 organic lime; 2 TABLESPOONS Olive oil; 1 potty Chervil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 pinch Sugar; 150 g Crayfish meat (or frozen shrimps); baking paper

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 washer frozen puff pastry (75 g)
1 Onion
300 g Potatoes
1 TABLESPOON Butter
150 g Whipped cream
2 TEASPOONS Vegetable broth (instant)
7-10 Tbsp Flour
1 Egg Yolk
7-10 Tbsp grated peel of 1 organic lime
2 TABLESPOONS Olive oil
1 potty Chervil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 pinch Sugar
150 g Crayfish meat (or frozen shrimps)
baking paper

Directions

1
Defrost the puff pastry. Peel onion and potatoes. Wash the potatoes. Dice both. Heat butter in a pot. Sauté onion and potatoes. Pour water and cream on well 3⁄4 l
2
Bring to the boil, stir in broth and simmer covered for about 20 minutes.
3
For the Fleurons puff pastry, roll out to a rectangle (approx. 18 x 22 cm) on some flour. Cut out the flowers close together with a flower cutter. Place on a baking tray lined with baking paper.
4
Spread with whisked egg yolk. Bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for approx. 10 minutes. Let it cool down.
5
Mix lime zest and oil. Wash and chop the chervil. Remove soup from the stove. Add chervil and puree everything with a chopping stick. Heat the soup again. Season to taste with salt, pepper and sugar.
6
Heat the crab meat in it. Serve the soup with lime oil and fleurons.