Puff-top Bisque
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Jusrol | 2 | Servings | |
INGREDIENTS
| 2 | 5×5 in Jus-rol Puff Pastry | |
| Sheets thawed | ||
| 4 | oz | Courgettes |
| 2 | oz | Shelled prawns, chopped |
| 4 | Spring onions | |
| 10 1/3 | oz | Can condensed cream of |
| smoked salmon or crab | ||
| bisque soup | ||
| 6 | T | Single cream or milk |
| Lemon juice | ||
| Milk to glaze |
INSTRUCTIONS
Grate the courgettes, add to the prawns and divide between two ovenproof soup cups that will take 300ml (1/2 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 220C (425F) mark 7 for about 15min. Serve at once. Source: Jus-Rol: Pastry for Today From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 136
Calories From Fat: 77
Total Fat: 8.7g
Cholesterol: 0mg
Sodium: 1031.1mg
Potassium: 164.4mg
Carbohydrates: 13g
Fiber: <1g
Sugar: 3.2g
Protein: 2.7g