Wild garlic robiola soup with crispy filo strips

Name: Wild garlic robiola soup with crispy filo strips
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 1 pack of (250 g) Sheets of strudel, filo or yufka dough (refrigerator shelf; e.g. from Aunt Fanny); 3-4 discs Parma ham; 4 Stem(s) flat parsley and basil; 1 TABLESPOON Olive oil; 1 Onion; 50 g Butter; 50 g Flour; 300 ml dry white wine; 3 TSP Vegetable broth (instant); 1 collar (approx. 50 g) Wild garlic; 250 g Whipped cream; 7-10 Tbsp 2 [...]; 7-10 Tbsp salt, pepper, sugar; baking paper

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

1 pack of (250 g) Sheets of strudel, filo or yufka dough (refrigerator shelf; e.g. from Aunt Fanny)
3-4 discs Parma ham
4 Stem(s) flat parsley and basil
1 TABLESPOON Olive oil
1 Onion
50 g Butter
50 g Flour
300 ml dry white wine
3 TSP Vegetable broth (instant)
1 collar (approx. 50 g) Wild garlic
250 g Whipped cream
7-10 Tbsp 2 [...]
7-10 Tbsp salt, pepper, sugar
baking paper

Directions

1
Let the dough rest for about 10 minutes at room temperature. Cut the ham lengthwise into strips about 2 cm wide. Wash parsley and basil, shake dry and pluck the leaves. Line a baking tray with baking paper.
2
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer).
3
Moisten a tea towel with water. Take 2 pastry sheets out of the package, place them on top and cover with a dry tea towel. Take out 1 pastry sheet between the cloths and brush it thinly with oil.
4
Cover the dough with ham, parsley and basil. Cover with the 2nd dough sheet and press well. Cut into strips about 3 cm wide. Place on a baking tray and bake in a hot oven for 3-4 minutes. Let it cool down.
5
Peel and chop the onion. Heat the butter in a large pan and sauté the onion. Dust with flour and briefly sauté lightly. Wine, 3⁄4 Stir in l water and stock, bring to the boil. Simmer for about 5 minutes.
6
Wash the wild garlic and shake dry, cut off the stems. Cut leaves into fine strips. Stir cream into the soup, bring to the boil. Stir in 200 g cheese and wild garlic. Season soup to taste with salt, pepper and sugar and serve.
7
Crumble the rest of the cheese and sprinkle over it. Add the filo strips.