Potato and rocket soup

Yield: 1 servings

Measure Ingredient
2 Left-over cooked jacket potatoes
½ Red onion; diced
2 Cloves garlic
1 bunch Rocket leaves
White wine
¼ pint Chicken stock
1 tablespoon Tapenade
1 small Cart cream
Croutons

Melt the butter in a pan, add the onion and garlic and sweat for a while.

When soft, add the wine and allow to simmer. Add slices of the jacket potatoes, the chicken stock and rocket leaves and stir. Season with salt and pepper to taste.

Puree the mixture in a blender, add cream and serve with croutons and a dollop of tapenade.

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Carlton Food Network

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