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Ingredients:
3 stock cubes, 3tbsp olive oil, basil, 2 middle-sized onions, 100g butter, 40g extra fine flour, 200ml white wine, 500ml cream, 500g rocket, black olives, grissini and prosciutto
cooking:
Bring 1500ml water to the boil, add stock cubes, olive oil and basil. Sweat diced onions in melted butter, sprinkle with flower, roast that too and quench with white wine. Now stir this mixture into the soup, add cream and allow to simmer for 15 min.
In the meantime rinse the rocket, remove stems, put some nice leaves aside. Boil the other leaves for half a minute in salted water, then shock them in icy water, drain well and puree them in a blender.
Stir the rocket puree into the soup, reboil, puree once more and season with salt and pepper. Top the soup portions with olives and rocket leaves. Thereto serve grissini with prosciutto wrapped around.
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