I was so happy when I found an abundant sweet corn in the traditional market this morning. I decided to make corn and chicken soup.This rich, creamy but not sinful corn soup then topped with puff pastry. The puff pastry on top is such a simple idea but so magical, it’s an effortless way to dress up the corn soup. The flaky puff pastry becomes a blanket for the creamy and flavorful corn soup.
Puff Pastry Corn Soup
This puff pastry corn soup recipe inspired by chicken pot pie and Zuppa soup. Zuppa soup is a thick and creamy soup topped with puff pastry. This dish becomes quite popular in Indonesia in Indonesia in the last few years, you can find it sells on a food truck in a Sunday market or even in a wedding party.
- 1 cup fresh corn kernels
- 1/2 cup diced carrot
- 1 cup cubed chicken breast
- 1/2 diced onion
- 2 cloves garlic, chopped
- 1/4 teaspoon dried thyme leaves
- 600 ml chicken stock
- 100 ml cream
- 1-2 tablespoon beurre maniè
- 2 tablespoon chopped fresh parsley
- Coarse salt and freshly ground pepper
- 300 g puff pastry
- 2 egg beaten
- grated cheese, optional
- Heat oil in a deep pot over medium heat, Add chopped onion and garlic and saute until onion translucent, about 5 minutes, add chicken cubed and cook until chicken firm and change colour, add corn kernels and cook for more 2 minutes.
- Add stock and diced carrot, and bring to boil over a high heat. Once it boiling, reduce heat to medium and whisk in beurre maniè into a simmering soup and cook until the soup thickened, stir in cream, season and return to a simmer. Turn off the heat and set aside.
- Roll out puff pastry into 1/4 inch, divide into 6 squares or round but cut it slightly larger than your cups or ramekins. Fill ramekins with soup, brush edges of pastry with egg beaten and put the pastry over the tops of ramekins.
- Heat oven to 200 C. Lightly paints the top of the pastry with egg wash without pushing the dough down. Place on baking sheet and bake for 10-15 minutes, until the pastry golden brown and puffed.