Tomato Soup en Croute (V)

Melt ½ cup butter in a large stockpot over medium-low heat. Add onions, garlic, thyme, bay leaf and peppercorns; cover and cook for about 5 minutes. Do not let onions colour.

Add tomato paste and lightly "toast" the tomato paste, add tomatoes, and water if needed. Simmer 30-40 minutes, until tomatoes and onions are very soft and broken down.

Puree in food processor. Strain the mixture through a sieve. Return the soup to the pot.

Add cream, salt, white pepper and remaining butter to taste. Bring soup to a simmer then remove from heat. Allow the soup to cool for two hours or overnight - in the refrigerator.

Divide the soup into six 8oz soup bowls. Roll out puff pastry to 1/4 inch thick. Cut into 6 rounds slightly larger than your cups. Brush dough with the egg wash and turn the circles, egg wash side down, over the tops of the cups, pulling lightly on the sides to make the dough somewhat tight like a drum. Try not to allow the dough to touch the soup. These may be made up to 24 hours in advance and covered with plastic in the refrigerator.

Lightly paint the top of the dough rounds with egg wash with out pushing the dough down. Bake for 10-15 minutes, until the dough is golden brown. Do not open the oven in the first few minutes of cooking. Serve immediately.