Soup with puff pastry topping

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Place the puff pastry slices next to each other and defrost. Clean and wash the leek and cut into fine rings. Heat the fat in a saucepan. Sweat leek rings in it. Fill up with the stock. Let it boil for about 5 minutes. Season to taste with salt and pepper. Pour into soup bowls. Separate egg. Coat outer edges with egg white. Roll out dough slices a little bit, cut out 4 round slices so big that they stand about 1 cm over the rim of the soup cup. Press down on the edge of the egg white. Cut out stars from the remaining dough. Decorate the lid with them. Put the remaining stars and the soup cups on a cold rinsed baking tray. Brush with egg yolk. Bake in a preheated oven (electric: 175 °C/ gas: level 2) for about 10 minutes. Decorate with parsley

2. 2

   Dishes: Wedgwood

3. 3

   Cutlery: Wilkens

4. 4

   Napkin: Weststedt