Shrimp soup with puff pastry

By anka
March 8, 2015
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Makes: 4

  • 4 cups good chicken, vegetable or beef broth (homemade or store-bought)
  • 2 green onions, diagonally sliced
  • 1 small zucchini, julienne
  • 1 jalapeno pepper, julienne
  • Flat leaf parsley
  • 12 black tiger shrimps, peeled and deveined
  • 1 box - 2 puff pastry sheets
  • 1 egg
  1. To start to make sure everything is cold, it is important.
  2. In soup bowls ( 4-6 inches across and the depth 2 to 3 inches ) put zucchini, jalapeno, onion, parsley and 3 shrimps per person.
  3. Add 1 cup of broth in each bowl ( If you are using stock check for seasoning). The pastry should not touch broth.
  4. Trim puff pastry, brush edge of the bowl with the egg and cover the bowl with pastry, pastry must be at list bigger by inch then bowl.
  5. Put bowls on baking sheet.
  6. Brush with whisked egg.
  7. Carefully put in preheated oven on 425F and bake for 18- 20 minutes until the pastry puffs and it is golden.
  8. Before you serve let sit for 10 minutes.

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