Wineshark Cooking Class - Sweet Corn Soup au Pastry

Ingredients (for 4):

• Butter - 1 oz
• Garlic finely - 1 tsp
• Leek - 6 oz
• Corn kernels - 14 oz
• Chicken stock - 2 lb
• Salt - 1 tsp
• White pepper powder - 1/4 tsp
• Whipping cream - 2 oz
• Pastry - 4 sheets
• Egg yolk - 1

Procedures:

1. Cut the leek into pieces.

2. Saute the leek with butter.

3. Add the garlic finely, corn kernels and continue to saute for a while.

4. Add the chicken stock and let it simmer for about 30 minutes.

5. Let it cool down and then blend it well.

6. Add the whipping cream and seasoning. re-heat until everything is fully dissolved.

7. Let it cool down and put the soup in the serving bowl. Cover with a sheet of puff pastry. Brush it with egg yolk.

8. Put it in oven until the pastry is golden brown.