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Puff-Top Bisque Recipe
Serves 2
Ingredients: 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
Instructions: 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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