It is said that French chef Paul Bocuse presented his uniquely shaped puff pastry soup to the French president at the time. The president, initially surprised by its appearance, was unsure how to eat it. However, after being informed of the proper way to consume it, he was thoroughly impressed by its rich texture.
Ingredients:
- Butter
- Half a cup of chopped onions
- Three mushrooms
- Half a chicken breast
- 20g cornstarch
- One box (350ml) of whole milk
- Salt
- Black pepper
- One portion of square sandwich bread (not sliced)
- One portion of puff pastry (pre-made)
Instructions:
- Heat butter in a pot until melted, add chopped onions and sauté until fragrant.
- Mix in cornstarch and whole milk, then add a suitable amount of salt and black pepper for seasoning.
- Simmer until the soup thickens, then turn off the heat.
- Cut the square sandwich bread in half from the middle, hollow out the center (leave the edges slightly thicker to prevent the soup from overflowing).
- Gently press the four sides with a spoon, then pour the soup into the hollowed-out bread.
- Take out the pre-made puff pastry and cover the top, then bake in the lower part of the oven for 15 minutes until the pastry is puffed and crispy.
- Enjoy your French-style puff pastry bread soup!
