Rocket and potato soup
By Paul Rankin
From Ready Steady Cook
Ingredients
- 1 tbsp olive oil
- ½ onion, peeled and sliced
- 1 potato, peeled and diced
- salt and freshly ground black pepper
- 1 garlic, peeled and chopped
- 1 bay leaf
- few thyme leaves
- approx ¾pint/428ml chicken stock (vegetarians can substitute vegetable stock)
- handful of rocket
For the pesto
- 4 tbsp olive oil
- 1 garlic clove, peeled and chopped
- salt and freshly ground black pepper
- handful of rocket leaves
Method
Heat the oil in a saucepan and sauté the onion and potato for a few minutes, to soften.
Season with salt and freshly ground black pepper, add the garlic, bay leaf and thyme. Stir and heat for another 1-2 minutes.
Pour in the chicken stock and bring to the boil. Reduce the heat and add the rocket. Simmer gently for 10-15 minutes.
Transfer to a blender and blend until smooth. Return to the pan and warm through.
For the pesto, blend the olive oil, garlic, seasoning and rocket in a mini food processor until smooth.
Ladle the soup into a bowl and drizzle the pesto over to serve.
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