Creamy Cabbage Soup with cream cheese pastries

Thinking about what to cook for a dinner with friends and family and talking about it with my best friend I decided to make a cabbage Soup. My friend also intended to do one for her family Dinner. Here is my recipe for this creamy winter soup that one may enjoy after a walk in those grey, cold, little bit rainy days that we have at the moment... But after every rain sun comes sooner or later, isn´t it? Perhaps this soups gives you a little bit of somewhat of a sunny side.. :). My friend made it with a litle bit of orange juice. Next time I would add to my soup a little bit more stock because for me it was a tick to creamy... My friend told me that also her soup experience went very creamy.... But our guests ate all and did not complain.... In my case perhaps of my cute cream cheese pastries.....?

You need (for 4 - 6 persons)

300g Shredded Cabbage

200 ml heavy cream

400 ml vegetable stock

1 small, fine cut onion

1 garlic

1 Thyme sprig

Some Milk, white Balsamico, salt an pepper to season, some sunflower oil
For the cream cheese pastries:
Some ready rolled puff pastry , some herb cream cheese, 1 small egg, shortly beaten with a fork 
To prepare:
1. Heat up a good lug of oil in a big pan and sweat in it cabbage and onion.
2 . Fill up with the warm stock , heavy cream and a big dash of milk. Add crushed garlic and the thyme sprig. Let simmer until the cabbage is soft.
3. Take out the thyme and season with salt, pepper and a dash of white balsamico. Mix all until creamy (if you do it with your kitchenblender or your freestandmixer you should do it in portions or you have a great machine like I have :). With my "wondermachine" I cook and mix all in- and with- only this one kitchenmachine: My Thermomix from Vorwerk!)

For the decoration:
- Cut the puff pastry in stripes and smear the herb cream cheese on one part. Then lay over an other stripe without cheese. 
- Cut out with cookie cutters different forms.This way the edges will be pressed automatically together.
- Brush every pastrie with the eggmix, put on a oventray lined with parchment paper and bake in the 180 C preheated oven for 20 minutes until golden brown.
- Then put them on a wooden schaschlik-spit and decorate the bowls with the soup....