Chicken Pot Pie Soup with Puff Pastry Croutons
Prepare the pastry cutouts and refrigerate. Bake just before serving.To prep the leeks, cut off the dark green leaves at a 45-degree angle and discard. Chop the white and light green parts, wash well in a bowl of water, and spin dry in a salad spinner. Wet leeks will steam rather than sauté.
Defrost puff pastry overnight in the refrigerator. You want the pastry to be very cold when you bake it.
Recipe courtesy of MODERN COMFORT FOOD: A Barefoot Contessa Cookbook. Copyright © 2020 by Ina Garten. Photography by Quentin Bacon. Published by Clarkson Potter, an imprint of Penguin Random House.