in Austria, Soup Recipes

Soup strudel

updated

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Ingredients for 4 servings:

  • 1 pc. strudel dough or filo pastry from the refrigerated section
  • 100 g butter
  • 150 g leek cut into rings
  • 100 g cheese, grated
  • 1 pinch(s) salt and pepper
  • Nutmeg, freshly grated
  • Paprika powder
  • 2 tbsp parsley, chopped

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

vegetarian fine soup garnish

Sauté the leek in butter until translucent. Season, let cool, and fold in the cheese. Lay out the strudel dough. Brush with oil and place a second layer of strudel dough on top. Spread the filling evenly. Roll up tightly lengthwise and brush with oil or butter. Seal the edges tightly. Preheat the oven to 180°C (top/bottom heat). Place the strudel on a baking tray lined with baking paper and bake on the middle rack for approx. 15-20 minutes, until lightly browned. Cut into strips approx. 2 cm wide and serve with the hot soup.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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