Cream of Tomato Soup in Puff Pastry

blucoat's Note:

This decadent soup is a favourite dish at the Michelin starred restaurant Bistro Jeanty in Napa Valley. It is an impressive and delicious soup - perfect for a dinner party! For an everyday meal, omit the puff pastry dome. The recipe was printed in "Soup's On!: 75 Soul-Satisfying Recipes from Your Favorite Chefs". Start this recipe in advance as the soup must cool fully before baking. For a little extra oomph, you can add 2 tablespoons of sherry to the soup.

• Total Time: 1 hrs 15 mins
• Prep Time: 30 mins
• Cook Time: 45 mins

Ingredients:

Servings: 6

• 10 -12 tablespoons unsalted butter , divided (5 to 6 ounces)
• 1 large yellow onion , sliced (about 1/2 pound)
• 6 garlic cloves
• 1 ½ teaspoons whole black peppercorns
• 1 teaspoon dried thyme leaves
• 1 bay leaf
• ¼ cup tomato paste
• 2 ½ lbs ripe tomatoes , cored and quartered
• 4 cups heavy cream
• salt
• ½ teaspoon white pepper
• 1 lb puff pastry sheet (defrosted, if frozen)
• 1 egg

Directions:

1. Melt 8 tablespoons of the butter in a large stockpot over medium-low heat. Add the onion, garlic, peppercorns, thyme, and bay leaf; cover and cook for about 5 minutes. Do not let the onion color. Add the tomato paste and lightly "toast" the tomato paste to cook out the raw flavor, then add the tomatoes and 1 cup water, if needed (use only if tomatoes are not ripe and juicy). Simmer over low heat until the tomatoes and onion are very soft and broken down, 30 to 40 minutes.
2. Purée by passing through a food mill (or use a blender in batches, then strain). Return the soup to the pot. Add the cream and the salt, white pepper, and 2 to 4 more tablespoons butter to taste. Bring the soup to a simmer, then remove it from the heat. Allow the soup to cool for 2 hours or overnight in the refrigerator.
3. Divide the soup among six 8-ounce soup cups or bowls. Roll out the puff pastry to 1/4 inch thick. Cut out 6 rounds slightly larger than your cups. In a small bowl, beat together the egg with 1 tablespoon cold water. Use a brush to paint the dough with the egg wash and then turn the circles, egg wash-side down, over the tops of the cups, pulling lightly on the sides to make the dough somewhat tight like a drum. (Try not to allow the dough to touch the soup.).
4. Preheat the oven to 450°F Lightly paint the top of the dough rounds with egg wash without pushing the dough down. Bake until the dough is golden brown, 10 to 15 minutes. Do not open the oven in the first several minutes of cooking, as the dough may fall, serve immediately.

Reviews

[Nat L]

Amazing! Very delicious! I followed the recipe almost exactly, only I used somewhat less cream and didn't have time for puff pastry (I do plan to try it with the leftover soup), and the result was a huge success. This is definitely a keeper. Thank you for sharing!