This soup was topped with a few crunchy croutons I had made with some stale sourdough bread and some oil that had been used to fry up some chorizo - heavily infused with paprika and garlic. Heavenly.
Skill level: Easy
1 x English onion (or 2 x shallots), chopped
2 x garlic cloves, finely chopped
2 x large potatoes, peeled and roughly chopped
1 litre vegetable stock or water
200g rocket (preferably wild rocket)
a splash of white wine
a splash of cream or milk
salt and freshly ground black pepper
- Heat the olive oil in a large, heavy based sauce pan and gently fry the onions over a medium heat for about 10 minutes until soft.
- Add the garlic and potatoes and continue to cook for a couple of minutes.
- Add the vegetable stock and wine, and then bring to the boil. Simmer for 15 to 20 minutes until the potatoes have softened and are tender.
- Add all but a few leaves (to garnish) of the rocket. Stir through then set aside to cool for a short time before blending. (Do not try to blend when hot, as this can be dangerous, particularly if using a jug blender. A combination of hot soup, a build-up of steam and vibration, can cause the hot liquid to explode out of the blender. Safer to let it cool a little!)
- Whizz the soup in a blender until smooth. You can at this point also put through a sieve if you want to ensure a very smooth and silky soup.
- Return to the pan to warm through and season to taste.
- Serve topped with a little fresh rocket and a swirl of cream.
- Equally nice served cold.