LEEK, POTATO & ROCKET SOUP

Serves 4
45 minutes
399 kcal per serving


Ingredients

• 60 g salted butter
• 1 onion, chopped
• 2 medium potatoes, peeled and diced
• 3 large leeks, chopped
• 900 ml warm chicken stock
• 150 g rocket leaves, roughly chopped
• 150 ml double cream
• Sald and white pepper

Method

1. Melt the butter in a large saucepan, add the onion, potatoes and leeks and stir to coat the vegetables in butter.
2. Continue to fry over a medium heat for about 10 minutes until the vegetables start to soften.
3. Pour in the stock and bring to the boil, then reduce the heat and cook, covered, for 20 minutes.
4. Pass the soup through a food mill and return to the rinsed-out pan.
5. Add the rocket to the pan and cook, uncovered, over a medium heat for a further 6 minutes, stirring occasionally.
6. Stir in the cream into the soup, season with salt and pepper and ladle into warmed soup bowls and serve immediately.