Preheat the oven to 195 °C.
Make the crispy bacon.
Line a baking sheet with parchment paper. Place the slices of bacon on it. Cover with a piece of parchment paper and an oven rack.
Put the baking sheet in the oven for 10 minutes.
Remove the baking sheet from the oven and let the bacon cool.
Make the breadsticks.Roll out the puff pastry, but keep it on the parchment paper. Cut the puff pastry into strips 1 cm wide.
Beat the egg yolk with a splash of milk.
Brush the puff pastry strips with the egg mixture.
Sprinkle poppy seeds, sesame seeds, rosemary, curry powder, turmeric, and grated parmesan over the puff pastry.
Place the parchment paper with the puff pastry on an oven rack and bake for 20 minutes.
Remove the oven rack from the oven and let the breadsticks cool.
Make the sour cream.Finely chop the mint and dill.
Mix the sour cream with the herbs and sesame oil.
Set aside some herbs for garnish if desired.
Make the soup.Peel the cucumber and cut it into large pieces.
Finely chop the lettuce.
Peel the garlic.
Cut the avocado in half, remove the pit, and scoop the flesh out of the skin with a spoon.
Put the lettuce, cucumber, garlic, avocado, and olive oil in a blender. Season with pepper and salt. Add the lemon juice, Worcestershire sauce, and chicken broth. Blend until smooth.
Add the horseradish and blend again.
Divide the soup among deep plates. Finish with the sour cream, bacon, a breadstick, and optionally a sprig of mint and dill.
