Potato cream with paprika puff pastry strips

Method

1. Cut the onion into 'juliennes' and brown in olive oil. 
2. Add the diced potatoes and cook until golden brown. 
3. Add the flour and let it cook for 5 minutes on a medium heat. 
4. Add the broth and cook for 40 minutes. 
5. When finished cooking, blitz the potatoes in a blender and add the cream. 
6. Roll out the puff pastry and brush with the egg yolk. 
7. Dust half of the sheet with parmesan and paprika. 
8. Fold over the pastry and roll it out with a rolling pin. 
9. Cut some strips of pastry and twist them as candies. 
10. Bake the strips in the oven at 200°C. 
11. Pour the cream in the bowls and garnish with Ponti Gastronomic Glaze and marjoram. 
12. Serve the potato cream with the paprika puff pastry strips.

Chef's tip

If in season, you can replace the onion with leeks. If you want to make this soup vegan just avoid adding the fresh cream or substitute it with a vegetable one.

Serving suggestion

Ideal as the opening dish of a meal, you can serve it before any main course. We suggest not serving any primo after this soup since it already contains carbohydrates (potatoes).

Wine selection

Traminer Friuli Aquileia DOC Superiore, Riesling, Chardonnay, Pinot noir.

Family tip

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Dish history

On a cold autumn or winter's evening, what could be better than starting your supper with a warm, velvety cream soup? This is a pretty well-known soup, very easy to make and quite inexpensive too, thanks to the ease of availability of its ingredients. The mild taste of the potatoes and the aromatic, sweet flavour of the onions are enhanced by the delicate contrast of the Ponti Gastonomic Glaze. Try it with the recommended puff pastry sticks and serve it to your guest as an heart-warming entrée. It will warm up both your body and soul..