Seafood Soup with Puff Pastry
Puff Pastry & Egg
Rinse and drain shrimp, clam and fish. Mix flour with water and stir well. Set aside for later use.
Saute shallot, pour in chicken stock and boil hot. Add in flour mixture, seafood, herbs, whipping cream and butter over low heat.
Pour soup into oven-safe containers. Cover it with puff pastry. Glaze puff pastry with beaten egg.
Put containers on Low Rack in Halogen Cooking Pot. Bake at 190℃ for 10 min until pastry turns golden brown.
**Information provided is for reference only. Actual cooking time and temperature are subject to food portion and personal preference