Comments on: Tomato Soup Recipe http://www.reluctantgourmet.com/blog/soup-recipes/tomato-soup-recipe/ A Culinary Guide for Home Cooks Fri, 25 Jul 2008 01:34:12 +0000 http://wordpress.org/?v=2.0.4 by: jfield http://www.reluctantgourmet.com/blog/soup-recipes/tomato-soup-recipe/#comment-43986 Fri, 04 Apr 2008 20:55:42 +0000 http://www.reluctantgourmet.com/blog/soup-recipes/tomato-soup-recipe/#comment-43986 A clarification, RG. The recipe I gave was for a pate brisee, not a puff pastry. You can approximate a fast or "blitz puff pastry" by using the brisee recipe, keeping the butter in much larger chunks, and then rolling it, folding it in half, rolling it and folding it about 4-6 times. This will give you a puffing effect, but it will not be the same as classic puff pastry (which isn't hard to make, just pretty time consuming). At any rate, the tomato soup looks fantastic. If it weren't 87 degrees here in Florida, I would be sorely tempted to make it tonight:-) A clarification, RG. The recipe I gave was for a pate brisee, not a puff pastry. You can approximate a fast or “blitz puff pastry” by using the brisee recipe, keeping the butter in much larger chunks, and then rolling it, folding it in half, rolling it and folding it about 4-6 times. This will give you a puffing effect, but it will not be the same as classic puff pastry (which isn’t hard to make, just pretty time consuming).

At any rate, the tomato soup looks fantastic. If it weren’t 87 degrees here in Florida, I would be sorely tempted to make it tonight:-)

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