Potato and Almond Soup with Orange Oil and Crispy Sticks

For the potato and almond soup with orange oil and crispy sticks, first peel and dice the onion, garlic and potatoes. Heat the sunflower oil in a wide pot and fry the onion, grated almonds and garlic until golden. Add the potatoes and fry briefly. Deglaze with the soup and simmer gently for about 20 minutes until the potatoes are soft. Pour in the almond milk, finely puree the soup and season to taste with salt, pepper and nutmeg.

Puree the orange zest with the sunflower oil and let it drip through the coffee filter.

Roll out the puff pastry flat and cut it widthwise into finger-thick pieces. Place on a baking sheet and turn in. Brush with egg yolk, sprinkle with almonds and salt and bake at 170 °C hot air for about 15 minutes.

Serve the hot soup in a deep dish, drizzle with the orange oil and garnish with almond flakes and marjoram. Arrange the crispy sticks separately on a plate and serve the potato and almond soup with orange oil and crispy sticks.

Preparation Tip:

The potato and almond soup with orange oil and crispy stangerl is part of Aaron Waltl's cooking school anniversary menu.

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