Cream of Tomato Soup with Puff Pastry Cheese Sticks
Nutritional values
(Percentage of daily recommendation)
| Calorie | 432 cal. | (21 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.6 g | (19 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 33.8 μg | (56 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 109 μg | (36 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 14.4 μg | (32 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 841 mg | (21 %) | ||
| Calcium | 175 mg | (18 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 15.9 g | |||
| Uric acid | 55 mg | |||
| Cholesterol | 138 mg | |||
| Complete sugar | 10 g |
Ingredients
- For the puff pastry cheesesticks
- 250 grams frozen Puff pastry dough (thawed)
- Pastry flour (for the work surface)
- 1 egg yolk
- 2 Tbsps freshly grated Emmentaler cheese
- 1 tsp ground paprika
- salt
- For the soup
- 1 onion
- 2 garlic cloves
- 100 grams Celery root
- 1 carrot
- 2 Tbsps olive oil
- 1 Tbsp Tomato paste
- 500 milliliters Broth
- 800 grams Tomatoes
- 2 sprigs Basil
- 1 sprig parsley
- Sea salt
- 1 pinch sugar
- cayenne pepper
- For the garnish
- Fresh herbs (such as parsley, watercress or basil)
Preparation steps
For the puff pastry sticks: Preheat the oven to 200°C (approximately 390°F). Line a baking sheet with parchment.
On a lightly floured work surface, roll the thawed puff pastry to 2-3 mm (approximately 1/8-inch) thickness. In a small bowl, whisk the egg yolk with 2 tablespoons water and brush it over the top of the pastry. Scatter the cheese, paprika and a pinch of salt over the pastry. Fold the dough over and roll out to 1/8-inch thickness. Brush the surface again with the egg yolk. Cut the pastry into about 1.5 cm (approximately 1/2-inch) wide strips. Twist the strips several times and place them on the baking sheet spaced about 1-inch apart. Bake until golden brown ,15-20 minutes.
For the soup: Peel the onion, garlic, celery and carrot and dice finely. Heat the oil in a saucepan and saute the onion, garlic, celery and carrot for 2-3 minutes, stirring constantly. Add the tomato paste and stir to cat. Pour in the broth. Rinse and core the tomatoes, and coarsely chop. Add the tomatoes to the pan along with the basil and the parsley and simmer over low heat until the vegetables are very tender, about 30 minutes.
Remove the pastry sticks from the oven and let cool.
Working in batches, transfer the soup to a blender and puree. Strain the soup through a sieve back into the pot. Bring the soup to a boil and if you'd like the soup a little thinner, add a little broth. Season with sea salt, sugar and cayenne pepper.
Divide among bowls and serve with the cheese sticks and garnish with fresh herbs.
