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CATEGORY CUISINE TAG YIELD
Meats, Eggs California Dishes, Side 6 Servings

INGREDIENTS

3 Leeks
4 Green onions
1/2 lb Shiitake or domestic
Mushrooms
1 lb Thin asparagus, about 24
Spears), Spears
1/4 lb Sugar snap peas
2 T Butter
6 c Chicken stock
1/4 t Salt
1/8 t White pepper
1/2 lb Prepared puff pastry
Thawed if frozen
1 Egg
1 T Water

INSTRUCTIONS

Clean leeks (see step 1, Allium Bisque, in this cookbook); slice
crosswise into 1/4-inch-thick pieces. Trim green onions and slice
diagonally into 1-inch pieces. Wash mushrooms, trim and discard  stems,
and slice into strips about 1/4 inch wide. Wash asparagus,  discard any
dry, tough ends, and slice on diagonal into 1-inch  pieces. Remove
stems from snap peas. Heat butter in a large saucepan.  Add leeks and
cook over medium heat, stirring occasionally, until  tender (about 8
minutes). Add mushrooms and cook for 5 minutes. Stir  in onions and
cook 1 minute. Add stock, salt, and pepper. Bring to a  boil, reduce
heat, and simmer 10 minutes. Add asparagus and peas;  turn off heat.
Pour into 2-quart souffle dish. Cool slightly, then  refrigerate until
well chilled. Cut puff pastry into a circle 2  inches larger than
souffle dish. Place pastry over top of dish and  press onto sides,
smearing edges of puff pastry slightly to adhere to  dish. Refrigerate
until 45 minutes before serving time. Preheat oven  to 400 degrees F.
Mix egg and water and brush on puff pastry. Bake  until pastry is
golden brown and crisp (about 40 minutes). Serve  immediately: cut puff
pastry open at the table, ladle a piece of  pastry and a serving of
soup into individual bowls.  Makes 6 servings.  Recipe By     : The
California Culinary Academy  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 385
Calories From Fat: 200
Total Fat: 22.3g
Cholesterol: 48.4mg
Sodium: 772mg
Potassium: 571.1mg
Carbohydrates: 34.8g
Fiber: 2.5g
Sugar: 6.3g
Protein: 12.6g


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