Cream of Tomato Soup with Puff Pastry
Author: Epicurus.com Kitchens
Recipe type: Soups and Stews
- 2 1/2 ounces unsalted butter, divided use
- 1/4 pound yellow onions, sliced
- 3 garlic cloves
- 1 bay leaf
- 1 teaspoon whole black peppercorns
- 1/2 teaspoon dried thyme leaves
- 1 ounce tomato paste
- 1 1/4 pounds ripe tomatoes, cored, quartered
- 1/2 Quart heavy cream
- 1/4 teaspoon ground white pepper
- salt, to taste
- 1 pound puff pastry
- 1 large egg, beaten with 2 teaspoons water
- In large stockpot over medium-low heat, melt 1 ounce butter. Add onions, garlic, bay leaf, peppercorns and thyme. Cover; cook 5 minutes or until onions are soft; do not let onions brown.
- Add tomato paste; cook gently, stirring, 2 to 3 minutes. Add tomatoes and if needed, 2 cups water (only if tomatoes are not ripe and juicy). Simmer over low heat 30 to 40 minutes, or until tomatoes and onions are very soft.
- Purée through food mill (food mill works best, but if necessary, use a blender in batches or a handheld immersion blender, then strain).
- Return soup to stockpot. Add cream, pepper and remaining butter; season with salt. Bring to simmer. Remove from heat; refrigerate until cooled completely.
- Divide soup among 6 8-ounce soup cups or bowls.
- Roll out puff pastry 1/4-inch thick; cut into 6 rounds slightly larger than tops of soup cups or bowls. Paint rounds with egg wash; place, egg-wash side down, over tops of cups. Press overhanging dough against sides of cups, pulling lightly to make a taut lid. Do not let dough touch soup. (Can be assembled to 24 hours in advance; refrigerate, covered.)
- For each serving, to order, lightly paint top of dough with egg wash. Bake at 450 degrees F 10 to 15 minutes or until dough is puffed and browned (do not open oven in first several minutes of cooking to prevent dough from falling). Serve immediately.