Yield: 1 servings
|2 \N||Left-over cooked jacket potatoes|
|½ \N||Red onion; diced|
|2 \N||Cloves garlic|
|1 bunch||Rocket leaves|
|\N \N||White wine|
|¼ pint||Chicken stock|
|1 small||Cart cream|
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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