Spiderweb Soup with Severed Pastry Hand
(2 votes)
(2 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 40 min.
Preparation
Calories:
532
calories
Calories
Healthy, because
Even smarter
Nutritional values
Thanks to the tomatoes, this dish is rich in lycopene, an antioxidant which helps support heart health and may help minimize your risk of certain types of cancer.
For a dairy-free variation of the cobweb, use coconut milk instead of creme fraicche.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 532 cal. | (25 %) | ||
| Protein | 12.81 g | (13 %) | ||
| Fat | 37.05 g | (32 %) | ||
| Carbohydrates | 39.31 g | (26 %) | ||
| Sugar added | 0.7 g | (3 %) | ||
| Roughage | 4.14 g | (14 %) |
more nutritional values
| Vitamin A | 429.5 mg | (53,688 %) | ||
| Vitamin D | 0.45 μg | (2 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin B₁ | 0.26 mg | (26 %) | ||
| Vitamin B₂ | 0.31 mg | (28 %) | ||
| Niacin | 4.77 mg | (40 %) | ||
| Vitamin B₆ | 0.17 mg | (12 %) | ||
| Folate | 73.76 μg | (25 %) | ||
| Pantothenic acid | 0.26 mg | (4 %) | ||
| Biotin | 9.52 μg | (21 %) | ||
| Vitamin B₁₂ | 0.49 μg | (16 %) | ||
| Vitamin C | 23.54 mg | (25 %) | ||
| Potassium | 481.89 mg | (12 %) | ||
| Calcium | 270.27 mg | (27 %) | ||
| Magnesium | 43.3 mg | (14 %) | ||
| Iron | 7.99 mg | (53 %) | ||
| Iodine | 10.5 μg | (5 %) | ||
| Zinc | 1.16 mg | (15 %) | ||
| Saturated fatty acids | 10.57 g | |||
| Cholesterol | 52.23 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- For the soup
- 2 Tbsps olive oil
- 1 onion (chopped)
- 1 carrot (chopped)
- 3 tsps tomato puree
- 7 cups ripe Tomatoes (quartered)
- 2 bay leaves
- 1 pinch sugar
- freshly ground Black pepper
- 5 cups hot vegetable stock
- 2 Tbsps Crème fraiche
- salt
- For the fingers
- 6 sheets ready-rolled Puff pastry
- 1 cup grated, strong Cheese
- salt
- peppers
- 1 small egg (beaten)
- 5 Tbsps Sesame seeds
- 20 blanched almonds
- To garnish
- Crème fraiche
Preparation steps
1.
For the soup: heat the oil in a large pan and gently cook the onion and carrot over a low heat for about 10 minutes, until softened.
2.
Add the tomato puree, tomatoes, bay leaves and sugar and mix well. Cover and cook over a low heat for 10 minutes, shaking the pan from time to time.
3.
Add black pepper to taste and the stock and bring to a boil. Reduce the heat and simmer for about 25 minutes, until the tomatoes have broken down. Remove from the heat, remove the bay leaves and cool slightly.
4.
Ladle the mixture in batches into a blender or food processor and blend until smooth. Push through a sieve to remove any skin or seeds.
5.
Return the soup to the pan and heat until piping hot. Stir in the creme fraiche and add salt to taste.
6.
For the fingers: heat the oven to 400°F. Line a baking tray with non-stick baking paper.
7.
Brush the pastry sheets with beaten egg. Sprinkle with grated cheese, salt, pepper and sesame seeds. Cut each sheet lengthwise into 4-5 strips. Brush the ends again with egg and stick almonds on for the 'fingernails'.
8.
Wrap the "hands" around six ovenproof mugs, laid on their sides on the baking tray, attaching with a little beaten egg. Bake for about 20 minutes until golden. Leave the mugs until cool enough to handle, then stand them upright.
9.
Ladle the soup into the mugs.
10.
Stir the creme fraiche until smooth, then put into a small piping or plastic bag and cut off one corner to make a small hole. Pipe a spiral of creme fraiche on top of each mug of soup, then drag a cocktail stick from the middle to the outside in several places to make a cobweb effect.
