Leek Gruyere Soup En Croute Recipe

How to make it

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• Combine 2-1/2 cups of the broth,the leeks,mushrooms,fines herbes,and pepper in a large saucepan.
• Bring to boil,reduce heat,cover,and simmer for about 15 minutes,or until the leeks are very tender.
• Cool slightly.
• Place a portion of the mixture at a time in a blender and process until smooth.
• Return mixture back to your pan.
• Mix remaining 1/2 cup broth and the flour till smooth.
• Stir into mixture in saucepan along with the shredded cheese and parsley.
• Cook and stir till slightly thickened and bubbly and cheese melts.
• Cook 1 minute or more.
• Stir in the half and half,keep soup warm while preparing pastry.
• Roll the pastry on a lightly floured surface to about 12" square.
• Cut three 6" pastry rounds from each sheet.
• Divide the warm soup among( 6)-8 to 10 oz individual casseroles.
• Brush casserole rims with beaten egg.
• Place a round of pastry over each casserole,allowing the pastry to extend over slightly.
• Press pastry firmly against rim and side to seal.
• Do not prick pastry.
• Brush the entire surface of pastry lightly with beaten egg.
• Cut designs from pastry trimmings,place on top and brush cutouts with the egg.
• Bake uncovered in a 400 degree overn for 15 minutes or till the pastry is puffed and golden brown.