Puff-Top Bisque

Name: Puff-Top Bisque
Ingredients: 2 each puff pastry 5 x 5, thawed; 4 ounces zucchini; 2 ounces shrimp shelled, chopped; 4 each onions spring; 1013 ounces soup, cream of shrimp or cream of smoked salmon, or crab brisque; 6 tablespoons milk; 1 x lemon juice; 1 x milk to glaze

8 ingredients

8 steps

Ingredients

2 each puff pastry 5 x 5, thawed
4 ounces zucchini
2 ounces shrimp shelled, chopped
4 each onions spring
1013 ounces soup, cream of shrimp or cream of smoked salmon, or crab brisque
6 tablespoons milk
1 x lemon juice
1 x milk to glaze

Directions

1

Grate the courgettes, add to the prawns and divide between two ovenproof soup cups that will take 1/2 pint of liquid.
2

Finely slice the onions, stir into the soup with the cream and enough lemon juice to sharpen.
3

Adjust seasoning.
4

Damp edge of soup cups then lay a sheet of pastry over each cup.
5

Press edges to seal.
6

Trim excess pastry then knock up and flute.
7

Brush with milk and bake at 425 degrees F or about 15 minutes.
8

Serve at once.