This is a deliciously rich and creamy soup, with the peppery bite of rocket. For a lighter, sharper version, try substituting the cream for crème fraiche.
This recipe was created by Luke Willcox - New Product Development team.
SEASON
Autumn/Winter
COMPLEXITY
Intermediate
PREPARATION TIME
10 minutes
COOKING TIME
30 minutes
SERVES
Serves 4
Ingredients
2 large potatoes, peeled and cut into small chunks
2 medium-sized leeks
A big handful of rocket leaves roughly chopped
4 tablespoons butter
4 spring onions, chopped
2 sticks of celery, chopped
600ml vegetable stock
300ml single cream
Sea salt and black pepper
For the croutons
2 slices of bread, cut into chunky cubes
100g blue cheese (Gorgonzola is good), chopped
A little olive oil
Method
1
Melt the butter in heavy-based saucepan and add the spring onions, leeks, celery and potatoes. Fry on a low heat for 10 minutes to soften slightly.
2
Add the stock and cream and cook on medium heat for a further 15-20 minutes.
3
When the soup is cooked add the rocket, season to taste and blend to a smooth, creamy consistency.
4
To make the croutons, heat the oil in a frying pan and pan fry the bread chunks for a few minutes until they are crisp and lightly browned. Add the blue cheese and allow it to just melt so that it coats the crispy croutons.
5
Serve immediately with the soup.
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