Tomato Soupe en Croute Recipe

Sauté onions in hot oil, but do not brown, then add diced leek, carrots and celery and "sweat" for 10 minutes, stirring occasionally. Vegetables should still be translucent. Add tomatoes and tomato juice. Increase heat and bring to a boil. Add 3 bay leaves, 3 pressed garlic cloves, salt and pepper, and 1/3-teaspoon sugar. Boil gently for 45 minutes. Pass through soup strainer at low speed or through a sieve by hand. Check for thickness and if necessary, bind with 2-oz. olive oil mixed with 2-oz. flour.

Add to soup and let boil for 5 minutes. Sprinkle with chopped basil. Pour soup into six oven-proof crocks to no more than 1 inch from the top (do not overfill). Brush the top of the crock on the outside edge with egg wash and cover with a circle of puff pastry. Secure pastry to the crock and brush pastry with egg wash and bake at 425° for 20 minutes or until the pastry is golden brown.