Serves 4
45 min
Shrimp Soup with Puff Pastry
Recipe GLPR0c1327dfd262e2
A refined French-inspired soup featuring tender shrimp in a savory broth, enriched with fresh vegetables and topped with golden, buttery puff pastry. Julienned zucchini and jalapeño add delicate texture and subtle heat, while fresh parsley and green onions brighten each spoonful. Crispy puff pastry crowns make this elegant dish perfect for a special meal.
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Ingredients
4 cups chicken, vegetable, or beef broth
12 black tiger shrimps, peeled and deveined
1 small zucchini, julienne cut
1 jalapeño pepper, julienne cut
2 green onions, diagonally sliced
2 tablespoons fresh flat leaf parsley, chopped
2 puff pastry sheets
1 egg, for egg wash
Directions
Preheat your oven to 400°F. Cut the puff pastry sheets into four equal portions and arrange them on a baking sheet. Beat the egg with 1 tablespoon of water and brush the egg wash over the top of each pastry piece. Bake for 12 to 15 minutes until golden brown and puffed. Set aside.
While the pastry bakes, bring the broth to a gentle simmer in a large soup pot over medium heat.
Add the julienned zucchini and jalapeño to the simmering broth and cook for 4 to 5 minutes until tender-crisp.
Gently add the peeled and deveined shrimp to the pot and cook for 3 to 4 minutes, stirring occasionally, until the shrimp turn opaque and reach an internal temperature of 165°F.
Remove the pot from heat and stir in the sliced green onions and fresh parsley.
Ladle the soup into four serving bowls and top each with a piece of golden puff pastry. Serve immediately.
