Monday, February 9, 2009

Tomato Soup with Puff Pastry

With Valentines coming up, some of us may be looking for something special to cook. I got this recipe from Cori about 25 years ago when she and my brother had us over for a fancy New Year’s Eve Dinner. I must say I was very impressed . . . she had little menus on the table and gone all out in her preparations. This soup can be dressed up for an appetizer or served as a main meal with French Bread. Over the years this soup (minus the puff), with some home made bread, has somehow also become the first thing I think about taking to someone who needs a meal.

Soup Ingredients:
2 Tbsp oil
1 onion, chopped very fine
1/2 green pepper, chopped fine
1/2 cup celery, chopped fine
1 tsp basil
1 tsp dill weed
28 oz canned whole tomatoes
2 Tbsp tomato paste
1 Tbsp sugar
1 tsp salt
pepper, to taste
2 cups chicken stock (1 Knorr chicken bouillon cube + 2 cups water)

White Sauce:
¼ cup butter
¼ cup flour
2 cups milk

Blend tomatoes in blender until just blended. (Do not substitute whole tomatoes for pre-blended) Heat first 6 ingredients in large pot until onion softens. Add tomatoes, tomato paste, sugar, salt and pepper; simmer 10 minutes. Add chicken stock; simmer 20 min.
In a small pot, melt butter, using whisk, blend in flour and milk to make a white sauce. Stir sauce into tomato soup. Serves 4 – 6
To serve with puff pastry:
Cool soup slightly, refrigerate until ready to use.
Divide among 4 -6 onion soup bowls, leaving 1 inch from top.
Roll out 1 -2 pkgs (14 oz each - 397 g) thawed frozen puff pastry to 1/8" thick. (I used 1 pkg. for 6 bowls, but I had to combine the scraps and re-roll – it worked fine) Cut rounds out, about 6 inches in diameter – slightly larger than tops of bowls. Cut a few slits to allow steam to vent. Press to outside of bowl, but not to rim. Chill 1 hour. Brush with 1 whisked egg. (optional) Bake on lower 1/3 of oven, at 400 F, 15 – 20 min. Watch that the pastry doesn’t brown too quickly.

6 comments:

  1. The restaurant that catered my wedding had a dish like this. It was so yummy and I have been thinking about it recently. Thanks for posting this. I'm going to give it a try. I love your little soup crocks!

    ReplyDelete
  2. Annelise, I recall how impressed I was when you served this to us at your home. It is delicious. . I've made it so so often and it still is one of our favorites. . you make it look so nice with the puff pastry topping too.

    ReplyDelete
  3. Oh, it is rainy and cold here today and this just sounds sooooo good. I will definitely make this. I love your recipes and that they don't all take hours and hours to make. Thanks for sharing. Hugs, Marty

    ReplyDelete
  4. Oh Anneliese..I will try this soup, it looks so good esp with the little puff pastry on top.

    ReplyDelete
  5. The soup recipe looks yummy...and what a great way to serve it. I have yet to try that puff pastry and see it used in so many ways. Thanks for sharing!

    ReplyDelete
  6. I just love tomato soup and I'm going to try your homemade version. I really like the puff pastry on top. Fancy and delish too!

    Jody

    ReplyDelete