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MARY AUSTIN
Carrot soup with puff pastry
Cozy staff of puff pastry and a delicious carrot soup, fun for the kids. Only in the oven
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Ingredients
Directions
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Preheat the oven to 200 degrees Celsius and allow the slices of puff pastry to thaw.
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Remove the carrots, peel the potatoes and cut into cubes.
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Slice the onion and season it in the olive oil with the squeezed clove of garlic.
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Add the carrot and potato cubes and the vegetable stock.
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Squeeze out the mandarins and pour the juice into the soup.
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Finally add the ginger and let it cook for 10 minutes in the stock.
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Cut the slices of puff pastry in half and stick the 2 halves together in length.
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Roll the slice up to a long staff and fold the puff pastry into the top in the shape of a staff.
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Spread the sticks with egg and sprinkle with cheese and thyme.
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Place the sticks on a sheet of parchment paper and place them in the oven for about 12 minutes.
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Finish the soup by mixing everything finely with the hand blender.
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Add some extra broth if the soup is too thick and season with salt and pepper.
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Serve 2 stafs with each bowl of soup.
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Nutrition
810Calories
Sodium0% DV0g
Fat86% DV56g
Protein26% DV13g
Carbs20% DV60g
Fiber0% DV0g
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