Rocket cream soup

Name: Rocket cream soup
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 4 discs Toast; 3 TABLESPOONS Butter or margarine; 7-10 Tbsp Salt; 1 (approx. 80 g) Onion; 1 untreated orange; 3 TABLESPOONS Flour; 200 ml dry white wine; 400 ml Vegetable broth (instant); 400 ml Milk; 300 g Rocket; 7-10 Tbsp Cayenne pepper; 7-10 Tbsp grated nutmeg; 150 g ripened cream

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

4 discs Toast
3 TABLESPOONS Butter or margarine
7-10 Tbsp Salt
1 (approx. 80 g) Onion
1 untreated orange
3 TABLESPOONS Flour
200 ml dry white wine
400 ml Vegetable broth (instant)
400 ml Milk
300 g Rocket
7-10 Tbsp Cayenne pepper
7-10 Tbsp grated nutmeg
150 g ripened cream

Directions

1
Cut the rind off the toast. Dice bread slices. Melt 1 tablespoon of fat in a pan. Roast the bread cubes golden brown while turning, season with salt. Wash orange hot, rub dry, peel off zests with a pestle ripper.
2
Cut the orange in half and squeeze. Peel and finely dice the onion. Melt 2 tablespoons of fat in a pot. Sauté onion in it until transparent. Dust the onion with flour and continue to fry for about 1 minute while stirring.
3
Add white wine, stock and milk while stirring, bring to the boil, simmer for 1 minute. Wash the rocket, dab dry, clean, put 4 nice leaves aside for garnishing. Cut remaining rocket into strips.
4
Add the rocket and orange juice to the soup and puree finely with a hand blender. Season to taste with cayenne pepper, nutmeg and salt. Stir in 100 g sour cream. Arrange the soup in plates. Garnish with a rocket leaf, orange zest and the remaining sour cream.