Leek, Potato and Rocket Soup Recipe

Ingredients

• 50g/2 oz butter

• 1 onion, chopped

• 3 leeks, chopped

• 2 potatoes, diced

• 900ml/1 1/2 pints light chicken stock

• 2 large handfuls rocket, roughly chopped

• 150ml/1/4 pint double cream

• salt and ground black pepper

• garlic-flavored ciabatta croutons, to serve

Serves 4-6

Method:

1. Melt the butter in a large saucepan, add the onions, leeks and potatoes and stir until all the vegetable pieces are coated in butter.

2. 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.

3. 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.

4. 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.

Notes : To make the croutons, cut the bread into 1cm/1/2 in cubes, without the crust if you wish, and either fry or bake in a roasting tin in oil until golden and crunchy.