Puff Pastry Cream Soup/Zuppa Soup

Name: Puff Pastry Cream Soup/Zuppa Soup
Yield: 4 bowls
Cuisine: American
Ingredients: bowl Enough puff pastry, cut to be larger than the; 5.3 oz chicken fillet, shredded; 2.6 oz button mushrooms, thinly sliced or chopped; 1.8 oz cheese, grated; 1/2 onion, finely chopped; 1 clove garlic, finely chopped; 1 cup milk (250 ml); 2 cups chicken broth (500 ml); 1/4 tsp ground pepper; 1/2 tsp fine salt; 2 tbsp all-purpose flour; 2 tbsp margarine; 1 egg yolk, beaten; Oregano, to taste; Grated cheese, to taste (I skipped this)

Kana @anadiani

Bogor

It's raining, and I really want something warm to sip on. Something that fills you up too. Hehe. I'm using store-bought puff pastry for convenience. You can use shortening if you prefer.

Let's get started!

Source: Nova Rilandari

It's raining, and I really want something warm to sip on. Something that fills you up too. Hehe. I'm using store-bought puff pastry for convenience. You can use shortening if you prefer.

Let's get started!

Source: Nova Rilandari

Kana @anadiani

Bogor

It's raining, and I really want something warm to sip on. Something that fills you up too. Hehe. I'm using store-bought puff pastry for convenience. You can use shortening if you prefer.

Let's get started!

Source: Nova Rilandari

It's raining, and I really want something warm to sip on. Something that fills you up too. Hehe. I'm using store-bought puff pastry for convenience. You can use shortening if you prefer.

Let's get started!

Source: Nova Rilandari

Saved

Ingredients

4 bowls

bowlEnough puff pastry, cut to be larger than the
5.3 ozchicken fillet, shredded
2.6 ozbutton mushrooms, thinly sliced or chopped
1.8 ozcheese, grated
1/2onion, finely chopped
1 clovegarlic, finely chopped
1 cupmilk (250 ml)
2 cupschicken broth (500 ml)
1/4 tspground pepper
1/2 tspfine salt
2 tbspall-purpose flour
2 tbspmargarine
For brushing:
1egg yolk, beaten
For topping:
Oregano, to taste
Grated cheese, to taste (I skipped this)

Saved

Steps

1

Boil the chicken until tender. Remove and shred finely or chop coarsely. Strain the boiling water and measure to 2 cups. Set aside. Prepare the other ingredients.
2

Heat the margarine. Sauté the onion and garlic. Once fragrant, add the flour. Stir well.
3

Pour in the milk and chicken broth. Stir well until it boils.
4

Add the chicken, mushrooms, cheese, and other seasonings. Stir well. Remove from heat.
5

While hot, pour the soup into heatproof bowls. Cover the top of the bowls with puff pastry dough cut larger than the bowl size. Brush the surface with egg yolk. Sprinkle with cheese and oregano. (I only used egg yolk and oregano)
6

Bake in the oven at 392-410°F (200-210°C) for 20-25 minutes until puffed and golden brown. Remove and serve warm. Mmm... so delicious. The soup is creamy and savory, paired with the pastry. Mmm... enjoy and hope it's useful 🤗