Parsnip Swede Soup with Almonds and Puff Pastry Spiral

Ingredients

• 1 onion
• 250 g parsnips
• 250 g swede
• 2 tbsp butter
• 700 ml vegetable broth
• 200 ml milk
• 2 tbsp ground almond kernels
• 100 g heavy cream (at least 30% fat)
• Salt
• black pepper (freshly ground)
• 2 tbsp chives rings
• 150 g puff pastry (frozen, 2 sheets)
• 1 Egg white
• 2 Tbsp grated Parmesan
• 2 tsp Sesame seeds

Instructions

1. 1.

   Let the puff pastry thaw while you prepare the dough spirals.

2. 2.

   Preheat the oven to 200°C (400°F) with top and bottom heat.

3. 3.

   Peel and finely chop the onion. Peel, wash, and dice the parsnips and swede. Sauté the onion in butter, add the vegetables and cook for a few minutes. Pour in vegetable broth and milk, bring to a boil, then simmer covered for about 15 minutes. Remove about two ladlefuls of soup with vegetables, puree the remaining soup, and stir in almonds and cream. Season with salt and pepper, taste, and keep warm.

4. 4.

   Brush the puff pastry sheets with egg white, sprinkle with Parmesan and sesame seeds. Roll up the sheets and cut into slices about 0.5 cm thick.

5. 5.

   Place on a baking sheet lined with parchment paper and bake in the preheated oven for about 10 minutes until golden brown.

6. 6.

   Serve the soup in four bowls, top with chives rings, and serve alongside the warm sesame spirals.