Skip to content
Ingredients:
- 2 shallots, chopped
- 50 gr butter
- 1 red bell pepper in cubes
- 400 gr shiitake mushrooms, sliced
- 100 ml white wine, dry
- 1,5 ltr beef stock from tablet
- 4 tsp marjoram lemon juice
- a few sprigs of parsley cut fine
- 9 slices of puff pastry (frozen), defrosted
- 2 egg yolks, beaten
Preparation:
- Sauté shallot in butter in frying pan.
- Add bell pepper and shiitake and stir-fry gently for 5 minutes.
- Add wine, bouillon and marjoram and simmer soup for 10 min, season with lemon juice, salt and pepper.
- Preheat oven to 225 degrees.
- Bring the soup to a new cooking temperature.
- Pour hot soup with parsley into soup bowls.
- Roll out puff pastry slices with a rolling pin or bottle and place over soup bowls.
- Wet the edges with a little water and glue them together.
- Remove excess puff pastry with a knife.
- Place the bowls in the middle of the oven and bake the puff pastry for 8-10 minutes until golden brown and crispy.
- Remove the bowls from the oven and place them on a plate.
- Serve immediately.
