Tomato soup with ham and cheese wands

Ham and cheese wands

• 100 g unsalted butter, cut into cubes and frozen
• 100 g plain flour, plus extra for dusting
• 1 pinch fine salt
• 50 g chilled water
• 40 g cheddar cheese, cut into pieces (2 cm)
• 1 egg, lightly beaten
• 30 g ham, cut into pieces
• 1 tbsp celery seeds

Tomato soup

• 100 g brown onion, cut into halves
• 130 g carrots, cut into pieces
• 110 g celery stalks, cut into pieces
• 1 garlic clove
• 50 g unsalted butter
• 1 tbsp olive oil
• 1 dried bay leaf
• sea salt flakes, to taste
• ¼ tsp white pepper
• 100 g tomato paste
• 800 g fresh tomatoes, cut into halves
• 1 tbsp Vegetable stock paste (see Tips)
• 400 g water