Puff-Top Bisque

Course : Seafoods
Serves: 2
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2 sheet jus-rol puff pastry -- sheets, thawed 5x5 in
4 ounces courgettes
2 ounces shelled prawns -- chopped
4 medium spring onions
10 1/3 ounce condensed cream of -- smoked salmon or crab soup
6 tablespoons single cream or milk
2 tablespoons lemon juice
1/4 Cup milk to glaze

Preparation / Directions:

Grate the courgettes, add to the prawns and divide between two ovenproof soup cups that will take 300 ml (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 425F for about 15 min. Serve at once.

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