Soups
Ingredients for 2 servings of soup
- 1 small onion
- 1 floury potato
- 50 g wild garlic
- 200 ml water
- 3 tbsp milk
Ingredientsfor 6 rollsrötchen
- 5 g fresh yeast or 1/2 pkg dry yeast
- 100 ml lukewarm water
- 1 tbsp olive oil
- 100 g flour (universal)
- 100 g wholemeal wheat flour
Preparation of the soup
1.
Peel and finely chop the onion. Peel the potato and cut into cubes.
Then wash the wild garlic thoroughly and chop into small pieces.
2.
Pour the rapeseed oil into a pan and sauté the onions until translucent. Add the wild garlic and potatoes and fry briefly. dazugeben und kurz mit anbraten.
3.
Pour in the water and simmer for approx. 20 minutes with the lid on. Remove from the heat and puree well with a hand blender. Then refine with milk.
Preparation of the rolls
1.
Mix the yeast with lukewarm water and add the olive oil and rosemary.
2.
Place the yeast mixture and flours in a bowl and knead with the dough hook of the mixer for approx. 5 minutes to form a smooth dough (the dough should come away from the side of the bowl).
Shape the dough into a ball and place in the bowl.
Cover with a clean tea towel and leave to rise in a warm place for approx. 45 minutes until doubled in volume.
3.
Preheat the oven to 220°C top/bottom heat..
4.
Knead the dough on a lightly floured work surface for 3 - 4 minutes and divide into 6 portions.
Shape each portion into a round ball and form into small sticks, rolls or buns.
Dust the dough pieces with flour, place on a baking tray lined with baking paper and score lightly with a knife. Cover and leave to rise for a further 20 minutes.
5.
Bake the buns on the middle shelf for 15 - 20 minutes (depending on the size of the buns).
6.
Remove the buns from the oven and leave to cool on a wire rack.
Tip:
If desired, the rolls can be topped with olives, for example (chop with a hand blender), lemon zest (untreated) or thyme (instead of rosemary).
