Rinse and carefully dry rocket leaves. In a skillet, briefly fry small batches of rocket leaves with a little olive oil and transfer to paper towels to drain.
Add butter to a saucepan and quickly fry prawns or shrimp with a little minced garlic, dust with Dolcela Gussnel, stir and add the wine. Top with 3 cups of water and bring to boil. Add one tablespoon of Vegeta and cook the soup for 10 minutes.
Finely chop the drained rocket leaves and add to the soup. Cook briefly, add the cream and season with ground multicolour peppercorns.
Serve this delicious soup with fancy meat or fish dishes.
You can squeeze some lemon juice to marinate the prawns before cooking. Make sure not to leave them for more than 20 minutes to avoid the overpowering lemony flavour of the shrimp or prawns. You can add some chopped rocket leaves and stir the soup just before serving to stress the contrasting spicy taste of rocket in this creamy soup.