Ingredients Jump to Instructions ↓

  1. 50g/2 oz butter

  2. 1 onion, chopped

  3. 3 leeks, chopped

  4. 2 potatoes, diced

  5. 900ml/1 1/2 pints light chicken stock

  6. 2 large handfuls rocket, roughly chopped

  7. 150ml/1/4 pint double cream salt and ground black pepper garlic-flavored ciabatta croutons, to serve Serves

Instructions Jump to Ingredients ↑

  1. Method : Melt the butter in a large saucepan, add the onions, leeks and potatoes and stir until all the vegetable pieces are coated in butter. Cover with a tight-fitting lid and leave the vegetables to sweat for about 15 minutes. Pour in the stock, cover once again with the lid, then simmer for a further 20 minutes, until the vegetables are tender. Press the soup through a sieve or food mill and return to the rinsed-out pan. (When pureeing the soup, don't use a blender or food processor, as these will give the soup a gluey texture.) Add the chopped rocket, stir in and cook gently for about 5 minutes. Stir in the cream, then season to taste with salt and pepper. Reheat gently. Ladle the soup into warmed soup bowls, then serve with a few ciabatta croutons in each.


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