Puff-Top Bisque
Yield
2 servingsPrep
20 minCook
15 minReady
40 minLow Fat, Low in Saturated Fat, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
puff pastry
5 x 5, thawed |
*
|
| 4 | ounces |
zucchini
|
*
|
| 2 | ounces |
shrimp
shelled, chopped |
|
| 4 | each |
onions
spring |
|
| 10 ⅓ | 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
puff pastry
5 x 5, thawed |
*
|
| 115.6 | ml/g |
zucchini
|
*
|
| 57.8 | ml/g |
shrimp
shelled, chopped |
|
| 4 | each |
onions
spring |
|
| 298.6 | ml/g |
soup, cream of shrimp
or cream of smoked salmon, or crab brisque |
* |
| 9E+1 | ml |
milk
|
|
| 1 | x |
lemon juice
|
*
|
| 1 | x |
milk
to glaze |
*
|
Directions
Grate the courgettes, add to the prawns and divide between two ovenproof soup cups that will take ½ pint of liquid.
Finely slice the onions, stir into the soup with the cream and enough lemon juice to sharpen.
Adjust seasoning.
Damp edge of soup cups then lay a sheet of pastry over each cup.
Press edges to seal.
Trim excess pastry then knock up and flute.
Brush with milk and bake at 425 degrees F or about 15 minutes.
Serve at once.
