Cream Soup of Rocket Leaves with Mushroom strudel
Onions, chopped 500 g .
Potatoes, chopped 200 g
White Wine 150 ml
Stock 2 litres
Cream 0,5 litre
Rocket leaves 40 g
Sautee onions and potatoes. Pour in wine, reduce.
Add stock and reduce to 2/3 and pour in the cream.
Boil until everything is cooked.
Blend and pass through a chinois.
Flour 250 g
Oil 15 ml
Egg 1 no
Water 150 ml
Mix all ingredients until you get a soft dough.
Mushroom, sliced 2 kg
Onion 240 g
Parsley, chopped 10 g
White Wine 100 ml
Sautee mushrooms. Sautee onions, add white wine and reduce. Mix with mushrooms and eggs. If the mixture is to wet add some breadcrumbs. Check seasoning.
After pulling the dough brush with melted butter. Add some breadcrumbs and spread on the mushroom mixture.
Roll, butter the top and back at 180ºC for approx. 10 min.
You might get more than you really need. If you make small strudel you can keep them in the freezer.
In the meanwhile heat up the cream soup. Give the rocket (min. 40 g) leaves in a blender and add half of the boiling soup to it.
Blend and pour back into the soup. Boil up again.
Check seasoning and pour the soup in to a bowl after placing the strudel in the middle.