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Mushroom, potato and dried tomato soup under a pastry crust

Published on 22 January 2019

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A delicious, flavoursome and impressive soup that will surprise your guests, this method works for other soups too; you need ovenproof ramekins.

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Ingredients

INGREDIENTS FOR 2

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Method

Introductory photographs from the original

0 steps completed out of 19

  1. Step 1 of 19
    I soak dried tomatoes in lukewarm water.
  2. Step 2 of 19
    I clean and briefly wash mushrooms.
  3. Step 3 of 19
    I finely dice; this handy tool speeds the work.
  4. Step 4 of 19
    They are diced in moments, or use a knife.
  5. Step 5 of 19
    I peel and wash potatoes too.
  6. Step 6 of 19
    I dice them.
  7. Step 7 of 19
    I heat oil and garlic in a saucepan and add mushrooms.
  8. Step 8 of 19
    I add potatoes.
  9. Step 9 of 19
    I chop drained, squeezed tomatoes.
  10. Step 10 of 19
    I add to the pan.
  11. Step 11 of 19
    I add salt and pepper.
  12. Step 12 of 19
    I cover with vegetable stock and cook, reducing to a thick soup, then add chopped parsley.
  13. Step 13 of 19
    I beat the whole egg for brushing pastry.
  14. Step 14 of 19
    I divide soup between earthenware ovenproof bowls, add grated Parmigiano and a drizzle of oil.
  15. Step 15 of 19
    I brush bowl rims with egg.
  16. Step 16 of 19
    I stretch a pastry disc, cut a couple of centimetres wider than the bowl, over each and seal.
  17. Step 17 of 19
    I brush all over with egg.
  18. Step 18 of 19
    I heat oven to 190°C and bake about 20 minutes until pastry is cooked, golden and puffed, without burning.
  19. Step 19 of 19
    Let cool slightly. Break crust and enjoy with soup.

Original source: https://incucinaconlilly.com/2019/01/22/zuppa-di-fungi-patate-e-pomodori-secchi-in-crosta/

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