Well, I made a bit of a mistake letting lots of Rocket self seed and grow wild through the garden, I ended up with far more Rocket than I could ever use.  Turns out a good way to use handfuls of the stuff is in soup.

The bitterness of Rocket is well balanced here with creaminess of potato and the addition of cream, for even more creaminess!  This is a lovely soup and so simple to make.


 

Ingredients
5 Potatoes, medium sized
8 cups Rocket Leaves
1 cup Cream
3 cloves Garlic
1 tablespoon Butter
4 stalks Spring Onion
2 tablespoons Olive Oil
Directions
Step 1
Saute garlic and spring onion in olive oil, over low heat
Step 2
Add cubed potato and butter, continue to saute (or sweat) for five minutes
Step 3
Add water to cover potatoes, then increase heat to medium and allow to simmer for 15 to 20 minutes, until potato is tender
Step 4
Reduce heat, and add Rocket leaves – they will only take 2 minutes to collapse
Step 5
Remove from heat and allow to cool a little before processing. Use either a blender or a stick mixer in the saucepan, to puree until smooth. Return to low heat, and stir through cream.

Add salt and pepper to taste.

Serve with toasted cheesy bread.

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