Spanish baked soup soup

Name: Spanish baked soup soup
Yield: 4
Ingredients: Pepper; Salt; 1 Eggs; 1 pkg Puff pastry; 1 Large bell peppers; 2 Egg whites; 2 tbsp Tomato puree; 2.5 dl White wine; 2.5 dl Milk; 200 g Frozen shrimp; 3 tbsp Wheat flour; 30 g Butter; 5 dl Broth

Soups

Cook time: 0 min.
Servings: 4

Ingredients for Spanish baked soup soup

		Pepper
		Salt
1		Eggs
1	pkg	Puff pastry
1		Large bell peppers
2		Egg whites
2	tbsp	Tomato puree
2.5	dl	White wine
2.5	dl	Milk
200	g	Frozen shrimp
3	tbsp	Wheat flour
30	g	Butter
5	dl	Broth

Instructions for Spanish baked soup soup

To prepare the Spanish baked soup soup recipe, please follow these instructions:

Dip the prawns and halve the pepper, cut into fine strips. Put it in the butter, sprinkle flour and season with the soup. Let it spin for 5 minutes. And then add milk, wine pure and shrimp. Season with salt and pepper and pour the soup into oven-proof pancakes.

Roll out the dough easily and cut it so that it can cover the bowl and stick 2 cm, beyond the edge all around. Brush both bowl and dough twice with egg whites, put on the lid and press it carefully.

Brush the lid with coiled egg and behind the soup for approx. 20 min. At 200g.

Spanish baked soup soup

Ingredients for Spanish baked soup soup

Instructions for Spanish baked soup soup

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