Leek, potato and Rocket Soup

(recipe from this book)

Serves 4-6

Ingredients:

• 50 gr /2 oz/ 4 tbsp butter
• 1 onion, chopped
• 3 leeks, chopped
• 2 medium floury potatoes, diced
• 900 ml / 1 1/2 pints /3 3/4 cups light chicken stock or water
• 2 large handfuls rocket (arugula)
• 150 ml / 1/4 pints / 2/3 cup double (heavy) cream
• salt and ground black pepper
• garlic-flavored ciabatta croutons, to serve

Step One

 Melt the butter in a large heavy-based pan, then add the onion, leeks and potatoes and stir until the vegetables are coated in butter. Heat the ingredients until sizzling then reduce the heat to low.

Step Two

 Cover and sweat the vegetables for 15 minutes. Pour in the stock or water and bring to the boil then reduce the heat, cover again and simmer for 20 minutes until the vegetables are tender.

Step Three

 Press the soup through a sieve (strainer) or pass through a food mill and return to rinsed pan. Chop the rocket, add  it to the pan and cook the soup gently, uncovered, for 5 minutes

(Important: When pureeing the soup, don't use a blender or food processor, as these will give it a gluey texture)

Step Four

 Stir in the cream, then season to taste and reheat gently. Ladle the soup into warmed soup bowls and serve with a scattering of garlic-flavored ciabatta croutons in each.

  Poftă Bună!!!