Title: Puff-Top Bisque
Categories: Pastry Soup Salmon Crab Shrimp
Yield: 2 Servings

2		5x5 in Jus-rol Puff Pastry, Sheets, thawed
4	oz	Courgettes
2	oz	Shelled prawns, chopped
4		Spring onions
10 1/3	oz	Can condensed cream of smoked salmon or crab bisque soup
6	tb	Single cream or milk
		Lemon juice
		Milk to glaze

Grate the courgettes, add to the prawns and divide between two ovenproof soup cups that will take 300ml (1/2 pint) of liquid. Finely slice the onions, stir into the soup with the cream and enough lemon juice to sharpen. Adjust seasoning. Damp edge of soup cups then lay a sheet of pastry over each cup. Press edges to seal. Trim excess pastry then knock up and flute. Brush with milk and bake at 220C (425F) mark 7 for about 15min. Serve at once.

Source: Jus-Rol: Pastry for Today

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