Fava beans soup in puff pastry crust

by | Apr 14, 2011 | Pastry | 0 comments

Fava beans soup in puff pastry crust
(serves 4)

15.8 ounces (450 gr.) puff pastry
1 pound (500 gr.) fresh shelled beans
2 tablespoons (30 gr.) unsalted butter
1,05 tablespoon (15 gr.) cornstarch
2 shallots
1 egg yolk
salt
pepper
curry powder

Prepare the puff pastry (or use already prepared pastry). Heat the oven to 375°F. (190°).
Shell and peel the beans, let them cook in abundant salty water for approximately 15 minutes. Drain and blend them in the mixer and keep the water utilized aside. In the meantime, let the finely chopped shallots simmer in butter. Add the cornstarch and add slowly 1.69 cup (400 ml.) of the boiling water that was kept aside, cook the mixture on moderated heat and stir continuously until it becomes of a dense nature. Add the bean cream, salt, pepper and curry powder and, if necessary, the before utilized water in order to obtain a cream of medium density. Put the obtained cream in 4 cocottes (little bowls) 3.5 – 4 inches (9 -10 cm.) in diameter. With a pastry ring punch 4 circles larger in diameter than the one of little bowls. Moisten the edges of the bowls with water to obtain good adherence to the pastry leaving enough overhang to avoid that it touches the bean cream. Brush the surface of the dough with the beaten egg yolk and bake in the oven for about 10-15 minutes until the surface turns gold and appears crispy. Serve immediately and invite your guests to crush the surface with the tablespoon in order to obtain the tasty croutons.

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Other recipes

Pistachio and lemon cake

Pistachio and lemon cake

Today I propose you a pistachio and lemon cake: its consistency is dense and fragrant. The lemon gives a particular aroma, enhancing the flavor of the pistachio. The scented white chocolate and lemon ganache gives the cake creaminess and a little sourness, without...

Rustic dark chocolate and hazelnut tart

Rustic dark chocolate and hazelnut tart

Rustic dark chocolate and hazelnut tart: an easy dessert to make, but delicious in its simplicity. The chocolate custard perfectly matches with hazelnuts and with the pie crust, crunchy outside and soft inside. The creamy filling and crunchy side make this tart...

Almond Cantucci

Almond Cantucci

Who does not know Cantucci? The most famous traditional Tuscan cookies. First, you bake them as logs, then you cut into oblique slices and bake them again until golden brown and crispy. Traditionally, cantucci are dipped in Vin Santo, but the can be served with...

Pin It on Pinterest

Share This