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🍽️ Creamy Potato Soup with Pastry Spoons

588 kcal · 30 min · 4 servings

Ingredients

• 100 g puff pastry (refrigerated section)
• 1 egg yolk
• 500 g floury potatoes
• 1 parsley root
• 1 onion
• 1 clove of garlic
• 2 tbsp butter
• 100 ml dry white wine
• 600 ml vegetable broth
• 200 ml whipping cream
• 50 g grated parmesan
• salt
• pepper (white)
• nutmeg (freshly grated)
• 3 tbsp basil pesto (jar)

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Lay out the puff pastry flat.
3. 3. Place a cutlery spoon on the pastry and use it as a template.
4. 4. Use a sharp knife to cut four spoon shapes from the pastry along the edges of the spoon.
5. 5. Place the pastry spoons on a baking tray lined with baking paper.
6. 6. Brush the pastry spoons with egg yolk.
7. 7. Bake the spoons in the preheated oven for 10 to 12 minutes until golden yellow.
8. 8. Remove the spoons from the oven and let them cool down completely.
9. 9. Peel the potatoes and the parsley root.
10. 10. Wash the peeled vegetables under running water.
11. 11. Cut the potatoes and the parsley root into coarse cubes.
12. 12. Peel the onion and the garlic.
13. 13. Dice the onion and the garlic finely.
14. 14. Heat the butter in a pot.
15. 15. Add the finely diced onion and garlic to the hot butter.
16. 16. Sweat the onion vegetables until translucent.
17. 17. Add the coarse vegetable cubes of potato and parsley root.
18. 18. Deglaze the vegetables with the wine.
19. 19. Pour in the broth.
20. 20. Let the soup simmer in the covered pot for about 15 minutes over medium heat.
21. 21. Puree the soup finely with a hand blender.
22. 22. Stir the cream into the pureed soup.
23. 23. Stir the parmesan into the soup.
24. 24. Season the soup with salt, pepper, and nutmeg.
25. 25. Distribute the hot soup onto the plates.
26. 26. Add a few dollops of basil pesto to the soup.

Nutrition per serving

• kcal: 588
• Protein: 13 g · Fett/Fat: 44 g · Carbs: 32 g