Puff pastry-topped potato and leek soup

Name: Puff pastry-topped potato and leek soup
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 3
Cuisine: En
Ingredients: 1 sheet of puff pastry; 500 g potatoes; 3 medium leeks; 1 shallot; 1 stock cube; butter; salt; pepper; water; 1 egg yolk

Main Dish

Very Easy

1 h 30 m

653 Kcal

Make classic soups a little more chic and refined by adding a puff pastry lid :-) Also known as “hot-air balloon soup,” this super-easy recipe is perfect for kicking off your festive meals, or simply making your autumn and winter soups more interesting :-) This recipe is inspired by the famous VGE soup (also called Élysée soup), created in 1975 by chef Paul Bocuse for a lunch hosted by Valéry Giscard d’Estaing, then president of France.

Materials

Oven-safe bowls
Large pot or saucepan
Blender

Preparation

Preparation45 min

Cook time45 min

In a saucepan, melt some butter. Sauté the finely chopped shallot.
Then add the diced potatoes and sauté for a few minutes. Next, add the finely 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!