INGREDIENTS

INSTRUCTIONS

1. 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.
2. 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.
3. Pour into 2-quart souffle dish. Cool slightly, then refrigerate until
well chilled.
4. 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.
5. 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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