for 4 person

Twists

500 g	puff pastry
a little	olive oil
a little	cumin
a little	coarse salt

Soup

200 g	shallots
150 g	mealy potatoes
1 tbsp	butter
2 dl	white wine
8 dl	vegetable bouillon
2 dl	cream
1 bunch	parsley
100 g	cress
to taste	salt
to taste	pepper

How it's done

Twists

Cut the dough lengthways into 8 strips, individually twist. Transfer to an oven tray lined with baking paper, brush with a little oil and sprinkle with cumin or salt.

Bake for approx. 30 mins. in the centre of an oven preheated to 200°C.

Soup

Slice the shallots and dice the potatoes, sauté in the warm butter. Pour in the wine and reduce almost completely. Pour in the stock and cream, bring to the boil. Reduce the heat, simmer for approx. 20 mins. Set aside a little cress for the garnish. Add the parsley and cress, puree, season.

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