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Cream of Rocket Soup with Toasted Pine Nuts
Ingredients
| 50 g | shallots, chopped |
| 1 clove(s) | garlic, chopped |
| 30 g | butter |
| 400 ml | vegetable stock |
| 300 ml | single cream |
| 50 g | sour cream |
| 1 bunch(es) | rocket, roughly chopped but reserve some nice leaves for garnishing |
| 3 tbsp | pine nuts |
| salt and pepper | |
| nutmeg |
Method
Preparation time: ca. 15 min / Cooking / Baking Time: ca. 15 min / Grade of difficulty: medium / Calories per portion: n/a
In a saucepan, sauté shallots and garlic in butter. Add the stock and bring to a boil. Add the cream and bring to the boil again, then take from heat and allow to cool a bit.
Add the rocket and the sour cream into the soup. Transfer the soup into a blender and process until smooth (a hand blender will not shred the rocket properly). Season to taste with salt, pepper and nutmeg. Return the soup into the saucepan and heat until hot again, but don't allow to boil anymore.
Toast the pine nuts in a dry pan until golden.
Ladle the soup into deep plates and serve sprinkled with the pine nuts and garnished with some nice rocket leaves.
Add the rocket and the sour cream into the soup. Transfer the soup into a blender and process until smooth (a hand blender will not shred the rocket properly). Season to taste with salt, pepper and nutmeg. Return the soup into the saucepan and heat until hot again, but don't allow to boil anymore.
Toast the pine nuts in a dry pan until golden.
Ladle the soup into deep plates and serve sprinkled with the pine nuts and garnished with some nice rocket leaves.
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