Tools

Crunchy Islands: Preheat oven to 180°C fan oven. Beat the egg and set aside. Roll out the puff pastry.

Place a bowl on top of the dough and trace the edge with a kitchen knife to cut out the round island shape. Using a smaller shape (can be a bottle lid), cut out four holes in which the herb bouquets will later sit.

Use up the rest of the dough: use the lid to cut out small circles to serve as a snack or aperitif.

Brush the small circles and islands with the beaten egg and sprinkle with the grated Gruyère. Bake in the middle of the oven at 180 °C for 15 minutes until crispy and golden brown. Let cool down. The small puffed balls can now be served perfectly with an aperitif or served on the table in addition to the soup.

Soup: Heat a saucepan with 1 tablespoon of olive oil. Roughly chop the onion and garlic and sauté. Cut the parsnips into small pieces, add them together with the spinach and continue to sauté until the spinach has lost its volume.

Add with white wine and pour in vegetable stock. Let the whole thing simmer for about 15 minutes and then puree thoroughly. Season with salt, chili flakes and red wine vinegar. Simmer for another 10 minutes.

In the meantime, chop half of all the herbs. Remove soup from heat and add herbs. Don't let the soup continue to boil! Puree the whole thing thoroughly again until a velvety consistency is achieved.

Pour the soup into bowls, place the crispy island on top and stick the rest of the herbs through the holes like small bouquets.