By adding a puff pastry top, Chef Albert Bouchard transforms an easy autumn vegetable soup into a first course suitable for company. The puff pastry seals in all the aromas until diners breach the flaky caps with their spoons. Note that you will need individual ovenproof soup crocks, similar to the type used for French onion soup. The diameter on top should be no more than 5 inches to have the proper ratio of soup to pastry. Chef Bouchard attended the 2006 Workshop.
Turn humble onions into this thrifty yet luxe pasta dinner.
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Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
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The silky French vanilla sauce that goes with everything.
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