Vegetable stock with Christmas cheese stars
Bouillon always does well with children, and with cheese stars it becomes pure indulgence. Delicious homemade and an easy to make recipe. It does well with the kids.
Ingredients
- 5 sheets puff pastry thawed
- 1 egg lightly beaten
- 50 grams cheese matured
- ⅛ teaspoon sea salt
- 1 liter vegetable broth
- 5 sprigs parsley
Notes
- Because you have some leftover stock, which you don't need, use it as the base for one of these other soup recipes. Or you can freeze the remainder (after cooling to room temperature) in the fridge. It can be stored for up to two months.
- When you make this broth for kids, use about 1 teaspoon salt per 4 cups (1 liter) broth. You will normally use 1 teaspoon salt per 2 cups (500 ml).
- To make your dinner even easier, you can prepare the cheese stars in advance and bake them for 5 minutes at 390 degrees Fahrenheit (200 degrees Celsius). Just before the soup, you do they then only need to heat them for a brief moment in the oven (about 5 minutes at 320 degrees Fahrenheit (160 degrees Celsius).
Instructions
- Preheat the oven to 390 degrees Fahrenheit (200 degrees Celsius).
- Line a baking tray with baking paper.
- With a cookie cutter (star form) slice the puff pastry. And put each cut-out star on the baking sheet.
- Continue until all the dough is used.
- Brush the stars with the egg.
- Grate some cheese on top of the puff pastry stars.
- Sprinkle with salt.
- Bake for about 10 minutes in the oven (until golden brown).
- Heat the vegetable stock and season with salt and pepper.
- Chop the parsley stalks.
- Spoon some soup in a bowl and sprinkle with the parsley.
- Serve with cheese stars.
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