Carrot soup with puff pastry

Name: carrot soup with puff pastry
Total time: 20 min
Yield: 4
Ingredients: 600 gram root; 1 potato; 1 onion; 1 clove garlic; 3 tablespoon olive oil; 1 liter vegetable stock; 3 mandarin orange; 5 centimeter fresh ginger peeled; salt; pepper; 8 slice puff pastry; 1 egg beaten; 2 tablespoon dried thyme; 4 tablespoon grated old cheese

Cozy staff of puff pastry and a delicious carrot soup, fun for the kids. Only in the oven

Ingredients

Directions

Preheat the oven to 200 degrees Celsius and allow the slices of puff pastry to thaw.
Remove the carrots, peel the potatoes and cut into cubes.
Slice the onion and season it in the olive oil with the squeezed clove of garlic.
Add the carrot and potato cubes and the vegetable stock.
Squeeze out the mandarins and pour the juice into the soup.
Finally add the ginger and let it cook for 10 minutes in the stock.
Cut the slices of puff pastry in half and stick the 2 halves together in length.
Roll the slice up to a long staff and fold the puff pastry into the top in the shape of a staff.
Spread the sticks with egg and sprinkle with cheese and thyme.
Place the sticks on a sheet of parchment paper and place them in the oven for about 12 minutes.
Finish the soup by mixing everything finely with the hand blender.
Add some extra broth if the soup is too thick and season with salt and pepper.
Serve 2 stafs with each bowl of soup.