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🍲 Hearty Chicken and Salmon Soup with Puff Pastry Lid

788 kcal · 30 min · 4 servings

Ingredients

• 1 shallot
• 1 garlic clove
• 400 g chicken breast fillet (kitchen-ready, skinless)
• 200 g fresh spinach leaves
• 3 tbsp butter
• 2 tbsp flour
• 100 ml dry white wine
• 700 ml poultry broth
• 50 ml whipping cream
• salt
• pepper (from the mill)
• nutmeg (freshly grated)
• 1 roll puff pastry (refrigerated section)
• flour (for the work surface)
• 150 g smoked salmon
• 1 egg (separated)

Instructions

1. 1. Peel the shallot and garlic and chop them finely.
2. 2. Wash the meat, pat it dry, and cut it into strips.
3. 3. Wash the spinach, remove the tough stems, and spin it dry.
4. 4. Melt the butter in a pot.
5. 5. Fry the meat in it.
6. 6. Remove the meat and set it aside.
7. 7. Add the shallot and garlic to the pot.
8. 8. Sauté until translucent.
9. 9. Dust everything with the flour.
10. 10. Let it take on a light color.
11. 11. Deglaze with the wine.
12. 12. Stir vigorously with a whisk to prevent lumps.
13. 13. Pour in the broth and cream.
14. 14. Bring the mixture to a boil.
15. 15. Roll out the puff pastry on a lightly floured surface.
16. 16. Cut out 4 circles that match the size of your soup bowls.
17. 17. Preheat the oven to 225 degrees Celsius with top and bottom heat.
18. 18. Cut the salmon into strips.
19. 19. Distribute it over the soup bowls.
20. 20. Pour the seasoned soup over it.
21. 21. Brush the rim of the bowls with egg white.
22. 22. Place the pastry circles on top.
23. 23. Press the edge firmly.
24. 24. Brush the puff pastry with egg yolk.
25. 25. Bake the soups in the preheated oven for 10 to 15 minutes until golden brown.
26. 26. Remove them and serve immediately.

Nutrition per serving

• kcal: 788
• Protein: 49 g · Fett/Fat: 51 g · Carbs: 30 g