Semolina Strudel for the Soup

For the semolina strudel, bring milk, water, butter and salt to the boil, briefly boil the finely chopped leek and pour in the semolina.

Boil down for a few minutes, remove from heat and let cool. Stir in the yolks, beat the snow and mix in with the herbs.

Make a strudel dough from the ingredients, wrap in plastic wrap and let rest for half an hour. Roll out thinly, coat with the semolina mixture, roll up and place on a greased or baking tray lined with baking paper.

Brush with beaten egg and bake at 200 °C hot air for 25-30 minutes. After cooling, cut the semolina strudel into any pieces.

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