Puff Pastry Seafood Soup

Name: Puff Pastry Seafood Soup
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 50g Flour; 7 Mushroom; 2 tablespoons Heavy cream; 2 pieces Meringue; 8 Fresh scallops

by lq80848084

5.0 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

Crispy meringue + delicious creamy seafood soup, it is definitely a magnificent appetizer before your steak dinner! The scallops are definitely ten times fresher than chicken and 5 times fresher than shrimps. Even my husband thought it had chicken essence after a sip, haha! "

Ingredients

Puff Pastry Seafood Soup

1. Prepare materials

2. Add two large bowls of cold water to the flour, turn it into flour water, stir until there are no particles, then bring it to a boil, keep stirring

3. Stir until it starts to thicken and become a paste, the roux is cooked, add two spoons of cream, purely for the color, no cream and milk will do

4. Stir well. Stir constantly throughout the cooking process, otherwise the batter will clump

5. After boiling, add sliced mushrooms and a little salt to taste

6. The mushrooms become soft, add scallops at the end, stir twice to turn off the heat, the scallops will be fully cooked in 10 seconds, and the oven will be heated later, so don’t worry about the scallops being unripe

7. The puff pastry bought in the supermarket, cut into two pieces larger than the mouth of the bowl

8. The boiled cream soup is filled with 7-8%, prepare a brush and egg liquid

9. The meringue covers the mouth of the bowl and pinches it tightly around the edges to prevent air leakage. Once the air leaks, the meringue will not bulge. Brush a thin layer of egg wash on the puff pastry