CREAM OF ASPARAGUS SOUP TOPPED WITH PUFF PASTRY
2 T BUTTER
1 LARGE SHALLOT, peeled and sliced
1 LARGE GARLIC CLOVE, peeled and sliced
2 t FRESH THYME
1 1/2 # ASPARAGUS, cut into thirds
1, 8OZ YUKON GOLD POTATO, peeled and cut into cubes
3 C CHICKEN STOCK
8OZ CREAM CHEESE, softened
1 T LEMON JUICE
KOSHER SALT & FRESH CRACKED PEPPER, to taste
½ PKG PEPPERIDGE FARM PUFF PASTRY SHEETS, thawed
1 EGG, lightly beaten with 1 teaspoon water
FRESH THYME SPRIGS, garnish
Melt butter in a medium pot over medium low heat. Add shallot, garlic and thyme and cook until softened. Add asparagus, potato and stock and bring to a boil. Reduce heat and simmer until vegetables are tender, about 15 minutes. Remove from heat and let cool slightly. Add cream cheese to a blender. Pour the warm soup mixture into the blender and puree in batches, until smooth. Return the pureed soup to the pot and place over low heat to rewarm. Add lemon juice and season to taste with salt and pepper. (can be made a day in advance.) Divide the soup among 6 oven safe ramekins. Unfold one of the puff pastry sheets and cut 6 circles out of it, each slightly larger than the diameter of the ramekin. Place the puff pastry atop each ramekin and press the excess over the sides to seal the soup in. Brush the top of each puff pastry with the egg wash. Bake in a preheated 400 degree oven for 20-25 minutes or until the pastry is golden brown and cooked through. Garnish with a fresh thyme sprig and serve.
1 LARGE SHALLOT, peeled and sliced
1 LARGE GARLIC CLOVE, peeled and sliced
2 t FRESH THYME
1 1/2 # ASPARAGUS, cut into thirds
1, 8OZ YUKON GOLD POTATO, peeled and cut into cubes
3 C CHICKEN STOCK
8OZ CREAM CHEESE, softened
1 T LEMON JUICE
KOSHER SALT & FRESH CRACKED PEPPER, to taste
½ PKG PEPPERIDGE FARM PUFF PASTRY SHEETS, thawed
1 EGG, lightly beaten with 1 teaspoon water
FRESH THYME SPRIGS, garnish
Melt butter in a medium pot over medium low heat. Add shallot, garlic and thyme and cook until softened. Add asparagus, potato and stock and bring to a boil. Reduce heat and simmer until vegetables are tender, about 15 minutes. Remove from heat and let cool slightly. Add cream cheese to a blender. Pour the warm soup mixture into the blender and puree in batches, until smooth. Return the pureed soup to the pot and place over low heat to rewarm. Add lemon juice and season to taste with salt and pepper. (can be made a day in advance.) Divide the soup among 6 oven safe ramekins. Unfold one of the puff pastry sheets and cut 6 circles out of it, each slightly larger than the diameter of the ramekin. Place the puff pastry atop each ramekin and press the excess over the sides to seal the soup in. Brush the top of each puff pastry with the egg wash. Bake in a preheated 400 degree oven for 20-25 minutes or until the pastry is golden brown and cooked through. Garnish with a fresh thyme sprig and serve.
