Tomato Cream Soup with Puff Pastry Sticks

Ingredients

• 250 g puff pastry (frozen)
• flour for dusting
• 1 egg yolk
• 2 tbsp freshly grated Emmental cheese
• 1 tsp paprika powder
• Salt
• 1 onion
• 2 Garlic cloves
• 100 g Celery Root
• 1 Carrot
• 2 tbsp olive oil
• 1 tbsp Tomato Paste
• 500 ml broth
• 800 g tomatoes
• 2 stems basil
• 1 stem parsley
• Sea salt
• a pinch of sugar
• Cayenne pepper
• fresh herbs (e.g., parsley, arugula or basil)

Instructions

1. 1.

   Preheat the oven to 200°C (400°F) with upper and lower heat.

2. 2.

   Place the thawed puff pastry on a lightly floured surface and roll it out to about 2–3 mm thickness. Beat the egg yolk with 2 tbsp water and brush the dough. Sprinkle the dough with cheese, paprika powder, and a little salt. Fold once, gently press to seal, then brush again with egg yolk. Cut into strips about 1.5 cm wide, roll them spirally, and place on a parchment-lined baking sheet. Bake in the preheated oven for 15–20 minutes until golden brown.

3. 3.

   Peel and dice the onion, garlic, celery root, and carrot. Sauté everything for 2–3 minutes in hot olive oil, stir in tomato paste, then deglaze with broth. Wash the tomatoes, cut off the stems, and roughly cube them. Add to the pot along with basil and parsley; simmer gently for about 30 minutes.

4. 4.

   Remove the sticks from the oven and let them cool.

5. 5.

   Blend the soup until smooth, strain through a sieve, bring back to a boil, and adjust consistency by adding more broth if desired. Simmer briefly longer, then season with sea salt, sugar, and cayenne pepper.

6. 6.

   Serve in bowls, garnished with fresh herbs and puff pastry sticks.