Vegetable soup with assorted pastry bites, using leftovers

I often find leftover vegetables and trimmings from earlier recipes. Rather than waste food, I turn them into tasty, no-cost dishes: this delicate soup is proof.
SOUP FOR 2 PEOPLE
Outer fennel leaves and stalks
1/2 onion
4/5 outer celery stalks
1 potato
Chard ribs
Coarse salt
Extra virgin olive oil
Grated Parmigiano
Pepper
1 knob butter
1 tablespoon '00' flour
I chop vegetables into a pan.
I add just under 1 litre water.
I add a little salt.
I cook vegetables through.
I blend with a stick blender, drizzling in oil.
To thicken slightly, I work butter with a tablespoon flour and blend into soup.
I simmer about ten minutes, stirring, until smooth and velvety.
I serve with Parmigiano, pepper and oil.
I had wholemeal puff pastry scraps from pastry horns.
I cut triangles onto parchment, brush with milk, add black and white sesame, paprika and poppy seeds and bake at 200°C for 5 minutes, watching closely.
Here they are, served alongside soup.
A few scraps make a delicate, tasty dish. Do not waste food: a little imagination can transform it!