Parsnip soup with a puff pastry topping
Christmas is not complete without soup and a puff pastry bite. This recipe for parsnip soup with pancetta brings the best of both together.
Ingredients · Servings 4 people
- 250 g Aviko Sweet Potato Cubes
- 500 g parsnips
- 1 shallot
- 3 tablespoons olive oil
- 1 vegetable bouillon tablet
- 5 slices of butter puff pastry (frozen)
- 50 g pancetta
- 1 sprig of rosemary
- 1 no
- stick blender
- 4 ovenproof soup bowls
- baking sheet
- optional: star-shaped cookie cutter
Method · 50 min
- Peel the parsnips with a vegetable peeler and cut them into pieces. Finely chop the shallot.
- Heat 2 tablespoons of olive oil in a (soup) pan. Sauté the shallot for 1 minute. Stir in the parsnip and sweet potato cubes and cook for another minute.
- Crumble the bouillon cube over it, add 1.25 liters of water, and bring to a boil. Simmer gently for 15 minutes until the parsnips are cooked.
- Meanwhile, let the puff pastry thaw at room temperature. Cut the pancetta into strips. Finely chop the needles from the sprig of rosemary.
- Heat the last tablespoon of olive oil in a frying pan. Fry the pancetta until crispy, about 4 minutes. Add the rosemary and fry for another minute.
- Preheat the oven to 200 ºC. Purée the soup with an immersion blender. If necessary, add some extra stock or water to thin the soup. Also add the pancetta mixture and season the soup to taste with salt and pepper.
- Cut one circle from each of 4 slices of puff pastry, large enough to cover the soup bowls. Cut or stamp out one star per bowl from the last slice of puff pastry. Beat the egg.
- Pour the soup into the bowls. Place a circle of puff pastry on each bowl and press it down lightly along the edge. Brush the pastry thinly with egg and place a pastry star on top. Brush the stars thinly with egg as well. Place the bowls on the baking sheet.
- Place the bowls in the preheated oven for about 15 minutes, or until the puff pastry is golden brown and crispy. Serve the soup immediately from the oven.
