Pureed Zucchini Soup

Place puff pastry on a plate and thaw according to package instructions.

Meanwhile, rinse zucchini and grate coarsely on a box grater.

Rinse the scallions, wipe dry and cut into thin rings.

Peel the garlic and shallot and finely chop.

Rinse the basil, shake dry and pluck leaves.

Heat the oil in a large pot. Cook the zucchini, scallions, garlic and shallot until translucent, stirring, about 3 minutes.

Pour in vegetable stock and cook over low heat until vegetables are tender, about 8 minutes.

Meanwhile, roll out the pastry on a lightly floured surface to 25 x 25 cm (approximately 10 x 10 inches). With a round cookie cutter (about 12 cm)(approximately 5 inches in diameter), cut out 4 rounds.

Cut out little stars from the rest of the dough with a star-shaped cookie cutter.

Sprinkle basil leaves into the soup and puree until smooth with an immersion blender.

Stir in cream, season with salt and pepper and divide among 4 soup bowls. 

Separate the egg. Lightly beat the egg white and brush over the bottoms of the star shapes, then attach to the dough rounds. 

Brush the edges of the dough rounds with egg white and put one on top of each soup bowl.