This is one of my favorite soup recipes. Its so versatile. You can add chicken or not. You can add onions or leeks or this or that and a rattle-dat-dat.
The traditional way of doing it is placing a big yummy buiscut right on top (or puff pastry buiscuts), but I was more in the mood for rustic rolls.
So for the recipe:
1 sheet puff pastry (9in squares), thawed but cold
1 egg, beaten with a little water
2tsp of poppy seeds
2 baking potatoes-pealed and cut into 1/2 inch cubes
1 c frozen peas, thawed
3 tbs of extra virgin olive oil
1 1/2 lb chicken breasts (optional)
2 leeks-thinly sliced (or onions)
1 carrot, peeled and shredded (or chopped)
2 tbs of chopped thyme
2 tbs butter
2 tbs of flour
1/2 white wine
1 cup chicken broth (or veg. broth)
1/2 cup heavy cream
Grated peel and juice of 1 lemon
1. Preheat oven to 425. Roll our the puff pastry into a 12-in square. Set aside four 2 cup bowls; invert 1 bowl onto the pastry and cut out 4 rounds. place on a parchment-paper lined baking heet and brush with the egg. Sprinkle with the poppy seeds and bake until golden, 12 min. Let cool
2. Into a large saucepan, add the potatoes and enough water to cover. Bring to a boil, salt the water and cook until tender, 7 min. Add the peas and cook for 1 min; Drain.
3. In a skillet, heat 2tbs EVOO over medium heat. ADd the chicken, season with salt and pepper and cook for 7 min. Transfer to a plate. Add the remaining 1 tbs of EVOO to the skillet. Add the leeks and carrot; season with salt, pepper and the thyme. Cook for 3 min.
4. Scoot the leeks to the side and add the butter. Whisk in the flour then the wine and chicken broth. Stir in the chicken and cream and heat through. Stir in the lemon peel, lemon juice, potatoes and peas. Fill the bowls with the chicken mixture and top with the crust.