Summary

Ingredients

• 1 roll (s) puff pastry from the refrigerated shelf
• 300 g peas, frozen
• 150 g potato (s)
• 1 onion (s), finely diced
• 1 tablespoon butter
• 500 ml vegetable stock
• 150 ml cream
• 1 egg yolk
• 2 Table spoons milk
• 3 tablespoon sesame seeds
• Salt and pepper from the mill
• Parsley for garnish

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Instructions

1. Roll out the puff pastry. Peel the potatoes and cut into cubes.
2. Heat the butter in a saucepan. Sweat diced potatoes, shallots and frozen peas (about 50 g retained) while stirring. Pour in the broth and cream and simmer in a closed saucepan for about 20 minutes.
3. Mix the milk and egg yolk, brush the puff pastry with it and sprinkle with sesame seeds. Cut the slices lengthways into strips. Twist two strips together and place them on a baking sheet lined with baking paper.
4. Bake in a preheated oven (electric stove: 200 ° C top / bottom heat) for about 12 minutes until golden brown.
5. Puree the soup. Season with salt and pepper. Add the retained peas to the soup, bring to the boil.
6. Distribute in soup bowls or plates, decorate with parsley as desired. Serve with puff pastry sticks.