Potato Soup with Three Kinds of Additions

For the potato soup first cut all vegetables into small cubes, the leek into fine strips.

Sauté diced onions and finely chopped ham in olive oil, pour a little clear soup and add all the vegetables except the leek and the kitchen herbs. Pour the rest of the clear soup and simmer gently for about half an hour. Just before the end of the cooking time, add the leek and season to taste with salt and freshly ground pepper.

Cut the strudel dough sheet into four pieces of about 15×8 cm.

Moisten the edges with water and wrap a piece of Roquefort in each. Bake in the oven at 180 degrees convection for about 7 minutes.

Roast the salted and peppered prawns briefly in olive oil with thyme and rosemary, so that they are still glazed inside.

Roll up the smoked salmon and pin with toothpicks.

Serving: Pour the soup into a deep plate and garnish the side dishes on the rim of the plate that is as wide as possible – otherwise offer separately.

Drink:

From the Tesch Winery.

Tips: * Additional garlic can be used when frying the prawns. * Add the culinary herbs with stems to the soup and simply remove the sprigs repeatedly before serving.

* If you like vegetarian food, just use a vegetable soup and omit the ham.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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