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Carrot and Coriander Soup with Puff Pastry Tops |
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675g/1½lb carrots, peeled and sliced 1 onion, finely chopped 15g/½oz butter 1 bay leaf 860ml/1½ pints white stock or water salt and freshly ground black pepper 1 tablespoon chopped parsley 1 tablespoon chopped coriander 4 tablespoons double cream 225g/8oz flour quantity puff pastry beaten egg, to glaze 1. Put carrots and onion in a large pan with the butter. cook gently for 10 minutes or until beginning to soften. Add the bay leaf, stock, salt and pepper. Bring to the boil and simmer as slowly as possible for 25 minutes. Remove the bay leaf. 2. Liquidize the soup with the parsley and coriander and sieve into a clean pan. Check the consistency, if it's too thin reduce by rapid boiling or if it's too thick add extra water. 3. Add the cream and season to taste with salt and pepper, leave to go cold. 4. Preheat oven to 220°C/425°F/Gas mark 7. 5. Put 200ml/7oz cold soup into 4 large ovenproof bowls. 6. Roll out pastry very thinly and cut out 4 circles a little larger than the rim. Brush a little egg around the edge of each circle and use this to attach the pastry to the side of the bowls, pushing firmly to ensure a good seal. Trim off uneven edges. brush with remaining egg and chill well in the refrigerator. 7. Place the bowls on a baking sheet and bake near the top of the oven for 20 minutes until well-risen and golden brown.
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