Soup
is a perfect choice it can be made ahead and in fact benefits –
flavours are enhanced and given a chance to develop.
I
chose one of my favourites – Carrot, Coriander and Chickpea – if
you'd like the recipe, check out the Soup label Sunday 3rd February 2019.
If
you fancy doing something different and have individual cauldron
shaped soup bowls, give your soup a puff pastry hat. You don't have
to stress, use puff pastry sheets. For four bowls you'll need 2 x
320g sheets – two “hats” per sheet with left overs. Freeze the
leftovers for another day.
If
you're interested in the soup bowls, they are sometimes called “lion
head soup bowls” and have a capacity of 600ml approximately. They
have a fat body and a narrower top. Check out Le
Creuset Stoneware Lion Head Soup Bowls if
you fancy treating yourself!
Pre-heat
your oven 200fan/220c/Gas 7. Your soup should be cold – pour into
the bowls leaving a gap of 2/3 cms at the top. This prevents the
soup bubbling through the pastry when heated. Cut out four circles
from the sheets that are slightly larger than the bowl and drape over
the filled bowls. Make sure you've cut air holes in the pastry.
Brush the pastry with beaten egg then bake for 15 – 20 minutes
until the pastry is crisp and golden – serve immediately with your
sandwiches.
Speaking
of sandwiches …
No comments:
Post a Comment