Potato soup, while hearty and delicious, is quite understated and simple and I felt the need to accessorise it for my first course of the year.
And so began a few days of trying out every possible soup accompaniment.
From pesto bruschetta to parmesan croutons, toasted nuts and seeds to herbed butters, I was unable to find a fabulous hat for my soup.
After trying a few “straw” fillings, I grabbed a jar of Klooveburg Olive Jam (which I eat straight from the jar as if it were Nutella) and Voila!
Potato and olive was a match made in frozen pastry heaven.
Besides the unusual combination and contrast in texture, it is also a showy and simple way to add instant style to an earthy potato soup.
OLIVE AND FIG JAM STRAWS (16)
- 1 roll frozen puff pastry
- 1 bottle Kloovenburg olive and fig jam (use about 2/3 of the bottle though ½ is also sufficient)
- Parmesan cheese
- 1 egg
- Defrost the pastry in the fridge, remove and unroll, but do not roll out.
- Spread the olive jam onto the pastry
- With the long side of the pastry horizontal, slice it in half and slice each half into half again
- Take each of the 4 strips and slice into 2 then slice across horizontally in the middle making 16 strips
- Twist each strip of pastry, making sure most of the jam is twisted into the middle
- Brush each completed strip with beaten egg and sprinkle parmesan on top
- Bake at 180 ˚C for about 20-30 minutes or until crispy and golden but not over cooked and dry
POTATO SOUP (4-6)
- 1 small bunch of leeks
- 6 potatoes peeled and roughly cut
- 1 teaspoon garlic
- 1 L chicken stock made with 4 Tablespoon Ina Paarman stock powder or 1 tablespoon NoMu Chicken fond
- 125 ml buttermilk, cream or Greek yoghurt
- 1 tablespoon wholegrain mustard
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh thyme
- olive oil
- Slice the leeks and fry them in the olive oil, in a pot
- Add the fresh thyme, garlic and potatoes and then stir in the stock
- Cook for about 30 minutes or until the potatoes are soft
- Blend the potatoes and add the mustard and cream or buttermilk
- Be careful not to over blend the potatoes