鸡锅饼汤with Puff Pastry Croutons

将烤箱预热至350度。用羊皮纸排行纸板锅。用通用面粉轻轻涂抹切菜板和擀面杖。展开板上的酥皮糕点，用通用面粉轻轻地灰尘，轻轻滚动糕点以平滑折叠。用星形或凹槽的圆形饼干切割机，切割12颗或圆形的糕点，将它们放在准备好的薄片上。用鸡蛋洗涤刷上衣，撒上盐和胡椒，冷藏直到准备烘烤。

将鸡放在片状锅皮上，用橄榄油揉搓皮肤，慷慨地用盐和胡椒擦拭季节。烤30至35分钟，直到温度计寄存器130至140度。放在一边直到足够冷却以处理约15分钟。删除并丢弃皮肤和骨骼，切割1英寸骰子中的鸡肉。将烘箱温度提高至400度。

Meanwhile, melt the butter in a medium (11 to 12-inch) heavy-bottomed pot or Dutch oven, such as Le Creuset, over medium heat. Add the leeks, fennel, and carrots, and sauté over medium-high heat for 10 to 15 minutes, stirring occasionally, until the leeks are tender but not browned.

搅拌在大蒜和龙蒿，煮，经常搅拌1分钟。撒上Wondra面粉，煮，不断搅拌2分钟。加入1/2杯雪利酒，鸡汤，4茶匙盐，1 1/2茶匙胡椒和巴马干酪。将煮沸在中高，将热量降低到低，煮沸，部分覆盖，20分钟。

While the soup simmers, bake the puff pastry croutons for 8 to 10 minutes, until puffed and golden brown.

After the soup has simmered for 20 minutes, add the chicken, peas, and onions. Return to a simmer over medium. Simmer uncovered for 5 minutes more. Off the heat, remove the Parmesan rind and add the remaining 1/4 cup of sherry and the parsley. Serve hot in large shallow bowls with two puff pastry croutons on top of each bowl.