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SORAT Hotels
Rucolaschaumsuppe mit Chorizo

Rocket soup

Brandner restaurant Regensburg


Prep time
Cook time
Servings4 people
Skill levelEasy

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Velvety and mild cream soup for every day. Set chorizo and pine nuts on top for refining the spicy and hot taste. It is a huge hit.

Ingredients

  • 8 cups rocket
  • 300 grams chorizo
  • 3 shallots
  • 200 grams butter
  • 1 glas of white wine
  • 1/3 cup heavy cream
  • 1/2 cup sunflower oil
  • 20 grams pine nuts
  • Black pepper
  • Salt

Instructions

  • Fry the pine nuts in a frying pan without fat until golden brown, stirring frequently.
  • Remove from the pan and drop off on kitchen paper.
  • Melt butter in a pan over a medium heat. Stir in and lightly fry shallots, deglaze with wine and cream. Bring to a boil briefly and remove from the heat.
  • Wash and spin-dry the rocket.
  • Heat the oil for deep-frying in a suitable pan to about 150°C and add the rocket step by step.
  • Drain well the rocket on kitchen paper.
  • In a bowl mix 150 grams butter by a hand blender until it is highlighted in white. Add the rocket.
  • Season with salt and black pepper, and allow it to cool off.
  • Cutting chorizo into slices and fry them briefly but intensely on both sides.
  • Let the soup boil up and add the cold rocket butter.
  • Place in a food processor or use a hand blender and process until foamy.
  • Divide soup among serving bowls. Garnish with the crusty chorizo slices.
  • If you want combine some rocket and some pine nuts and sprinkle over the soup.
  • Serve with baguette bread.

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