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Puff-Top Bisque Recipe

Serves 2


  • 2 5x5" puff pastry sheets, thawed
  • 4 oz courgettes
  • 2 oz shelled prawns, chopped
  • 4 spring onions
  • 10 1/3 oz can condensed cream of smoked salmon or crab bisque soup
  • 6 tbsp single cream or milk
  • Lemon juice
  • Milk to glaze


1. Grate the courgettes, add to the prawns and divide between two ovenproof soup cups that will take 300ml (1/2 pint) of liquid.
2. Finely slice the onions, stir into the soup with the cream and enough lemon juice to sharpen.
3. Adjust seasoning.
4. Damp edge of soup cups then lay a sheet of pastry over each cup.
5. Press edges to seal.
6. Trim excess pastry then knock up and flute.
7. Brush with milk and bake at 425F (220C) mark 7 for about 15min.
8. Serve at once.


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Main Ingredient:Seafood / Crab
Seafood / Shrimp
Course:First Course
Preparation Method:Baking

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