Pre-heat the oven to 375 degrees.
Add the butter and sliced onions to a large soup pot and saute until lightly golden brown. Whisk in the flour until it forms a paste and then whisk in the chicken stock until smooth. Add the potato, salt and pepper, bring to a boil, cover, reduce the heat to low and simmer for 30 minutes.
Puree the soup using either a regular blender or immersion blender and return to the heat. Stir in the cheese and parsley and stir until melted.
Roll each half sheet of puff pastry into a round slightly bigger than your serving dish (make sure it's oven proof). Ladle the soup into
each dish and top with the puff pastry round. Place on a baking sheet to catch any drips and bake for 20 minutes or until the pastry is light golden brown.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (550g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 178 (46%)|
|Amt Per Serving||% DV|
|Total Fat 19.8g||26 %|
|Saturated Fat 10.8g||54 %|
|Monounsaturated Fat 6.4g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 67.3mg||21 %|
|Sodium 895.5mg||31 %|
|Potassium 665.8mg||18 %|
|Total Carbohydrate 30.2g||9 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 28.1g|
|Protein 21.8g||31 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 387
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