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1
In a large saucepan, melt butter over medium heat and add onion, leek, celery, thyme, garlic, bacon, and bay leaf.
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2
Sweat the mixture over medium-low heat without allowing it to color at all, stirring occasionally, for 5 or 6 minutes or until very tender.
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3
Add potatoes, stock, and cream.
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4
Liquid should cover potatoes; if it does not, add a little water.
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5
Bring mixture to a simmer and cook, partially covered, for about 20 minutes, until potatoes are tender.
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6
Puree mixture in a blender and add creme fraiche.
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7
Push the soup through a fine strainer into a clean saucepan and season, to taste, with salt and white pepper.
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8
Cover and set aside.
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9
Preheat oven to 400 degrees F. Cut puff pastry sheet into 4 (3-inch) circles and 4 (4-inch) circles.
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10
In medium saucepan, combine potato with milk and water and bring to a simmer over medium high heat.
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11
Simmer, partially covered, for about 20 minutes or until potato is tender.
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12
Drain.
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13
Meanwhile, in small saute pan, heat 1 tablespoon butter over medium heat and add onion.
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14
Saute 3 to 4 minutes, until softened, then remove from heat and stir in parsley.
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15
Put potato through a food mill or mash with a masher or hand blender and stir in butter and parsley mixture.
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16
Season, to taste, with salt and pepper.
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17
Rinse a large baking sheet with cold water.
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18
Set the 4 smaller circles of puff pastry on baking sheet and mound about 2 tablespoons of mashed potato in center of each circle, leaving edges clear for attaching pastry tops.
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19
Brush edges of circles with a little beaten egg.
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20
Score each of the 4 larger circles with the back of a knife in a lattice pattern, and using a 1/4-inch aspic or biscuit cutter, cut a small circular vent hole in the center.
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21
Form these circles into domes with hands and fit over the mashed potatoes, pressing down firmly around egg-washed edges to form a good seal.
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22
Brush knishes with remaining beaten egg and bake for 10 to 12 minutes, or until puffed and golden.
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23
Assembly: Place a knish in each of 4 heated soup bowls.
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24
Reheat soup gently, if necessary, and ladle some hot soup into each bowl around the knish.
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25
Or if you prefer, you can serve the knish on the side.
