LEEK, POTATO AND ROCKET SOUP

Rocket, with its distinctive peppery taste, is wonderful in this filling soup. Serve it hot with ciabatta croutons.

Serves 4 - 6

50g/2oz/ 4 tbsp butter 150ml/1/4pints/ 1/2 cup double cream
1 onion,chopped salt and ground black pepper
3 leeks,chopped garlic-flavoured ciabatta
2 potatoes,diced croutons, to serve
900 ml/1 1/2pints/3 3/4 cup light
chicken stock
2 large handfuls rocket, roughly chopped


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

2.Cover with a tight-fiiting lid and leave the vegetable 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.

Cook's tip.
To make the croutons,cut the bread into 1cm/ 1/2 in cubes, without the crush if you wish, and either fry or bake in a roating tin in oil until golden and crunchhy.