Instructions: Clean leeks thoroughly; slice crosswise into 1/4-inch-thick pieces. Trim green onions; slice diagonally into 1-inch pieces. Wash mushrooms, trim stems; slice into strips about 1/4 inch wide. Wash asparagus, snap off dry, tough ends, and slice on diagonal into 1-inch pieces. Remove stems from snap peas.

Heat butter in a 3-quart saucepan. Add leeks and cook over medium heat, stirring occasionally, until tender (about 8 minutes). Add mushrooms and cook for 5 minutes. Stir in onions and cook 1 minute. Add broth, salt and pepper. Bring to a boil, reduce heat, and simmer 10 minutes.

Add asparagus and peas. Turn off heat. Pour into a 2-quart, ovenproof, deep souffle or serving dish. Cool slightly, then refrigerate until well-chilled.

Cut puff pastry into a circle 2 inches larger than dish. Place pastry over top of dish and press onto sides, pressing edges of puff pastry to adhere pastry to dish. Refrigerate until 45 minutes before serving time.

Preheat oven to 400 degrees. Mix egg and water in small bowl and brush on puff pastry. Bake until puff pastry is golden brown and crisp (about 40 minutes). Serve at once; cut puff pastry open at the table. Ladle soup into individual bowls; top each serving with a piece of pastry.

This recipe yields 6 servings.

Comments: If you break open the puff pastry at the table, everyone can enjoy the burst of aroma created by this presentation. To prepare the soup without the pastry lid, cook the asparagus and peas for 3 minutes, omitting the chilling step; then ladle the soup into bowls and serve at once.

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