Potato, rocket and roasted garlic soup

Method

1. Preheat the oven to 180C/gas 4. Using a sharp knife, cut the very top off the garlic bulb (this will make it easier to get the roasted cloves out).

2. Place the garlic in the oven and cook for 45 minutes, until the cloves are lovely and soft. Remove the garlic bulb and leave until cool enough to handle. Squeeze out the soft cloves

3. Melt the butter and olive oil together in a large saucepan.

4. Add the onion and leek and cook for 2-3 minutes, until just beginning to soften.

5. Add the potato and stir thoroughly to ensure the potatoes are well coated in the butter. Cover the pan and cook for a further 4-5 minutes, stirring occasionally.

6. Pour in the milk or stock, bring the soup to the boil, then cover and reduce the heat. Simmer for 10-12 minutes.

7. Season the soup with plenty of salt and pepper and stir in the lemon juice and roasted garlic.

8. Blend in batches using a liquidiser or hand-held blender. Reserve a few rocket leaves to garnish the soup and add the remaining leaves to each batch of soup as you liquidise it.

9. Pour the soup warmed bowls and drizzle over some olive oil. Add a twist of black pepper and garnish with the reserved rocket leaves. Serve with warm crusty bread.

Comments                        add a comment

Thank you Eleanor!

Dear Clem,

You can use either stock or milk in this soup, depending how indulgent you want it. We have updated the recipe.

Best wishes,

The UKTV Food team

Dear Merrilees, Dear team,

This is the kind of "comfort food" I'd like to make this winter. It sounds delicious... Could you clarify 2 things for me though:
1- the list of Ingredients states "milk" but this is not used in the Method ; at which stage does it go in? I guess this should not be boiled too much or you get that skin-like depot!?
2- the Method, at stage 6, says "pour in the stock", but there is no stock in the Ingredients list. Should chicken stock be used? If so, in which quantity please?

I am thinking of adding a sprinkle of freshly gratted parmesan before serving, that would go so well with those flavours!

Look forward to reading back from you so I can use this recipe! :-)

Thank you,
Clem

Ingredients

1 head Garlic
50g Butter
2 light olive oil
1 onion, finely chopped
1 leek, finely sliced
1 large potato, finely diced
750ml vegetable stock or Milk
1 lemon, juice only
75g rocket leaves, roughly chopped
3 tbsp extra virgin olive oil
salt and fresh ground black pepper

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