Tomato Soup in a Shell2014-10-15
- Cuisine: American, Eclectic
- Course: Appetizer, Side Dish, Small Plates, Soup, Vegetable
- Skill Level: Intermediate
- Yield : 14-16 Ramekins, 4-6 oz.
- Servings : 14-16
- Prep Time : 20m
- Cook Time : 55m
- Ready In : 1:15 h
- 1/2 cup salted butter
- 1 large yellow onion, chopped
- 2 1/2 pounds ripe tomatoes, chopped
- 6 garlic cloves
- 6 oz. tomato paste
- 2 bay leaves
- 1/2 T. freshly ground pepper
- 1 tsp. thyme, dried
- 4 cups half and half
- 2 T. salted butter
- Sea salt to taste
- 1/2 tsp. white pepper
- 17.3 oz. package puff pastry, defrosted in refrigerator
- 1 egg, beaten
Melt 1/2 cup butter and add onions, cooking for 5 minutes over medium heat. Add the tomatoes, garlic, tomato paste, bay leaves, pepper and thyme. Simmer until tomatoes and onions are soft, about 40 minutes.
Liquify/puree in favorite blending appliance until all the soup has been blended. Return to dutch oven. Add half and half, salt, white pepper and 2 T. butter. Bring to boil.
Cool soup overnight in refrigerator. Ladle soup into ramekins. Heat oven to 450 degrees.
Roll both sheets of puff pastry until flatter and larger. Cut circles slightly larger than the tops of the ramekins. Brush one side of circle and place that side down over soup. Pull sides taut and secure around dish like a little drum. Gently paint top of pastry with egg.
Place ramekins on a jellyroll pan and bake 15 minutes. Crust will be golden brown. Serve immediately with a side salad.