Spiderweb Soup with Severed Pastry Hand

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Spiderweb Soup with Severed Pastry Hand
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 40 min.
Preparation
Calories:
532
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie532 kcal(25 %)
Protein12.81 g(13 %)
Fat37.05 g(32 %)
Carbohydrates39.31 g(26 %)
Sugar added0.7 g(3 %)
Roughage4.14 g(14 %)
Vitamin A429.5 mg(53,688 %)
Vitamin D0.45 μg(2 %)
Vitamin E3.1 mg(26 %)
Vitamin B₁0.26 mg(26 %)
Vitamin B₂0.31 mg(28 %)
Niacin4.77 mg(40 %)
Vitamin B₆0.17 mg(12 %)
Folate73.76 μg(25 %)
Pantothenic acid0.26 mg(4 %)
Biotin9.52 μg(21 %)
Vitamin B₁₂0.49 μg(16 %)
Vitamin C23.54 mg(25 %)
Potassium481.89 mg(12 %)
Calcium270.27 mg(27 %)
Magnesium43.3 mg(14 %)
Iron7.99 mg(53 %)
Iodine10.5 μg(5 %)
Zinc1.16 mg(15 %)
Saturated fatty acids10.57 g
Cholesterol52.23 mg
Author of this recipe:

Ingredients

for
6
For the soup
2 tablespoons
1
onion (chopped)
1
carrot (chopped)
3 teaspoons
7 cups
ripe tomatoes (quartered)
2
1 pinch
freshly ground Black pepper
5 cups
2 tablespoons
For the fingers
6 sheets
ready-rolled Puff pastry
1 cup
grated, strong Cheese
1
small egg (beaten)
5 tablespoons
20
blanched almonds
To garnish

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 200°C (180° fan) 400°F gas 6. 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.