Our shipment from the UK arrived at last, and after half a day spent supervising and unpacking, I was absolutely exhausted. This was a quick throw-together to use up the last of the chicken stock and the very spicy rocket I bought earlier in the week. It turned out ok, but like all blended potato-based soup, it was really quite bland. I cheekily spiced it up with a bit of pesto and creme fraiche.
- half a white onion
- three white potatoes, scrubbed
- 500ml of good chicken stock (vegetarians obviously substitute vegetable stock)
- 200g rocket
- green (basil or rocket) pesto
- creme fraiche
Finely chop the onion and potatoes and fry them in a little olive oil for five minutes. Add the stock, and simmer for ten minutes, until the potatoes are cooked. Add the rocket and blend with a hand blender. Taste and season - it may well need a fair amount of salt, and maybe a splash of lemon juice. Serve swirled with green pesto and creme fraiche.