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🍽️ Creamy Zucchini Soup with Puff Pastry Hats

249 kcal · 30 min · 4 servings

Ingredients

• 150 g puff pastry (frozen; 2 slices)
• 600 g zucchini (3 zucchinis)
• 2 spring onions
• 1 garlic clove
• 1 shallot
• 3 sprigs basil
• 1 tbsp rapeseed oil
• 1 l Mediterranean vegetable broth
• 50 ml cooking cream
• salt
• pepper
• 1 egg

Instructions

1. 1. Take the puff pastry out of the package and place it on a plate.
2. 2. Let the dough thaw according to the package instructions.
3. 3. Wash the zucchini thoroughly.
4. 4. Remove the hard ends of the zucchini.
5. 5. Grate the zucchini coarsely using a box grater.
6. 6. Wash the spring onions.
7. 7. Remove the dry tips of the spring onions.
8. 8. Cut the spring onions into thin rings.
9. 9. Peel the garlic clove.
10. 10. Peel the shallot.
11. 11. Finely chop the garlic and the shallot.
12. 12. Rinse the basil leaves.
13. 13. Shake the basil dry.
14. 14. Pluck the leaves off the stems.
15. 15. Heat the oil in a large pot.
16. 16. Add the grated zucchini to the pot.
17. 17. Add the spring onions to the pot.
18. 18. Add the chopped garlic to the pot.
19. 19. Add the chopped shallot to the pot.
20. 20. Sauté the vegetables while stirring for 3 minutes.
21. 21. Pour the vegetable broth into the pot.
22. 22. Let the soup simmer on low heat for about 8 minutes.
23. 23. Sprinkle the basil leaves into the soup.
24. 24. Puree the soup finely with a hand blender.
25. 25. Stir the cream into the soup.
26. 26. Season the soup with salt.
27. 27. Season the soup with pepper.
28. 28. Divide the soup among four ovenproof bowls.
29. 29. Dust the work surface with flour.
30. 30. Roll out the puff pastry on the floured surface.
31. 31. Shape a rectangle measuring 25 by 25 centimeters.
32. 32. Take a round cutter with a diameter of 12 centimeters.
33. 33. Cut out four round discs from the dough.
34. 34. Take a star-shaped cutter.
35. 35. Cut out small stars from the remaining dough.
36. 36. Separate an egg into egg white and egg yolk.
37. 37. Brush the pastry stars with the egg white.
38. 38. Stick the stars onto the round pastry discs.
39. 39. Brush the edges of the pastry discs with egg white.
40. 40. Place the pastry discs as hats on the soup bowls.
41. 41. Lightly whisk the egg yolk in a small bowl.
42. 42. Brush the pastry hats with the egg yolk.
43. 43. Preheat the oven to 180 degrees.
44. 44. Use fan force if your oven has one, then 160 degrees.
45. 45. Use gas mark 2 to 3 if your oven is gas.
46. 46. Bake the soups for 10 to 15 minutes.
47. 47. Bake them until the hats are golden brown.

Nutrition per serving

• kcal: 249
• Protein: 7 g · Fett/Fat: 15 g · Carbs: 21 g