Recipe :Homemade carrot soup puff pastry + croutons

Using whatever ingredients I have on that Sunday morning and voila…end up I made homemade carrot soup puff pasty plus croutons. Usually people will make mushroom soup which goes very well with the puff pasty, but I did a little twist on it.

--- Our Sunday brunch @ 10 Apr 2011 ♥

 

 

• Two carrots, chopped
• 1/2 Chicken stock
• Salt and pepper for seasoning
• 1 1/2 cup water/ milk
• 1 tbs butter
• frozen puff pastry , thaw it at room temperature for about 1/2 to 1 hour
• 1 egg, lightly beaten
• 1 slice white/whole bread for croutons  

1. Preheat oven to 175C
2. Melt the butter on the small pot, combine the carrot, chicken stock (stir it  on hot water to melt it first), salt and pepper and water /milk until the carrots are soft.
3. In a blender, puree the soup, and return it back to the pot and simmer it for another 20 minutes
4. Sprinkle the roller and surface where you work with the pastry with flour. Roll the dough as think as you can (I used the thin puff pastry so I don’t need to roll it anymore) and  cut the puff pastry accordingly to the oven-safe soup bowl or ramekins
5. Fill the oven-safe soup bowl/ ramekins with carrot soup and cover it with the cut puff pastry. Secure the edges with water
6. Brush the puff pastry surface with egg to have a nice sheen after baking.
7. Ready for baking….bake it for about 15 to 20 minutes or until the puff pastry turn golden brown and looks puffy :D
8. Croutons: Brush the bread with melted butter and sprinkle a lil bit salt on it…cut them into chunks and bake it together with the puff pastry soup.
9. Enjoyyyyy…… :D