Zuppa Toscana

Ingredients

• 2 pieces of puff pastry
• 1 chicken breast, diced
• 1 pcs large carrot, diced
• 1 large piece of corn
• 1 pcs of onion, diced
• 4 cloves garlic, chopped
• 3 pcs of sausage, diced
• 1st onion leaf
• 1 celery stalk
• 500 ml of water
• 250 ml of liquid milk
• 3 tablespoons cornstarch
• Sugar, salt and pepper to taste
• Butter to taste
• Grated cheese to taste

The Steps

1. Heat the butter, saute the onion until fragrant.
2. Enter the chicken and sausage, wait until it changes color.
3. Enter the corn, carrots and a little water, wait until soft.
4. Add the chives and celery, mix well.
5. Enter water, milk, sugar, salt and pepper. Wait until it boils.
6. Add the diluted cornstarch, stir until cooked and thickened.
7. Put the soup into a cup of aluminum foil, 1/3 part only.
Cut a rectangular puff pastry, according to the size of the bowl. Put on top of the bowl then spread egg and sprinkle with
8. Bake in the oven until the puff pastry is ripe and yellowish.