Puff pastry soup with leeks and potatoes

Name: Puff pastry soup with leeks and potatoes
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 3
Cuisine: En
Ingredients: 1 puff pastry; 1 lb potatoes; 3 medium leeks; 1 shallot; 1 stock cube; butter; salt; pepper; water; 1 egg yolk

Main Dish

3 servings

Very Easy

1 h 30 m

Elevate your classic soups with a chic puff pastry shell. Also known as 'balloon soup', this ultra-easy recipe is perfect for starting your festive meals or simply making your autumn/winter soups more original. Inspired by the famous VGE soup created by chef Paul Bocuse in 1975 for a lunch organized by then French president Valéry Giscard d'Estaing.

Materials

Oven-safe bowls
Large pot or saucepan
Blender

Preparation

Preparation45 min

Cook time45 min

In a pot, melt some butter. Add the chopped shallot and sauté for 1 minute.
Then add the peeled and diced potatoes, and sauté for a few minutes. Next, add the chopped leeks. Mix well.
Cover with water, add salt, pepper, and the stock cube. Bring to a boil and let it cook for 30 minutes.
Transfer the contents of the pot to a blender, or use an immersion blender to puree everything until smooth.
Fill the bowls two-thirds full. Cut circles of puff pastry slightly larger than the diameter of the bowls. Moisten the edges of the bowls with water, place the pastry circle on top, and press to seal.
Brush the pastry with egg yolk and create patterns using a sharp knife. Chill the bowls in the fridge for 15 minutes.
Bake for 15 minutes at 390°F (200°C).
And there you have it, your puff pastry soup is ready!