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Puff-Top Bisque

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Submitted by Janicem

YIELD

2 servings

PREP

20 min

COOK

15 min

READY

40 min

Ingredients

2 2
EACH EACH PUFF PASTRY
5 x 5, thawed *
4 115.6
OUNCES ML/G ZUCCHINI *
2 57.8
OUNCES ML/G SHRIMP
shelled, chopped
4 4
EACH EACH ONIONS
spring
10 ⅓ 298.6
OUNCES ML/G SOUP, CREAM OF SHRIMP
or cream of smoked salmon, or crab brisque *
6 9E+1
TABLESPOONS ML MILK
1 1
X X LEMON JUICE *
1 1
X 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 293g (10.3 oz)
Amount per Serving
Calories 138 9% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 58mg 19%
Sodium 90mg 4%
Total Carbohydrate 8g 8%
Dietary Fiber 4g 15%
Sugars g
Protein 20g
Vitamin A 3% Vitamin C 28%
Calcium 11% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Trans-fat Free, Good source of fiber, Low Sodium
 

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