Rocket Vichyssoise : A Cold Summer Soup

-"It's soup weather"
-"yeah, it is always soup weather"
And a soup which answers all weathers is the classic Vichyssoise. Usually served cold on a nice  sunny day, it is equally delicious, warm.

Vichyssoise is a thick soup made with simple ingredients leeks, potatoes, onion, cream and stock. To spice things up a bit, I have added arugula known as rocket, it has a peppery taste, it is rich in iron, vitamin A & C.

For health conscious cooks, cream can be replaced by milk or buttermilk, it will taste different accordingly, the recipe below uses buttermilk. Stock is usually chicken stock but any good vegetable stock will do nicely. And my tip will be to mash the potatoes first by hand and add them to the blender right at the end so you don't get that glue effect.

Rocket Vichyssoise

6oz (175g) Rocket Leaves
1 large onion, roughly chopped
12 oz (350g) potatoes, roughly chopped, new potatoes can be used too
1 large leek cleaned and chopped
½ pint (275ml) vegetable stock, I use Marigold bouillon powder
½ pint (275ml) buttermilk
 a knob of butter
  ½ lemon juice
Salt and pepper

Cook the potatoes in a plenty of salted boiling water, until tender that should take 10 minutes

In another pan, melt the butter, add the onion cook for 5 minutes, add the leek for another 5 minutes, stir time to time to avoid browning.

Add the vegetable stock, buttermilk, rocket and simmer for 10 minutes

Drain and roughly mash the potatoes, reserve.

Transfer the vegetables in a blender,season with salt and pepper, add the lemon juice, some of the liquid and blend, add more liquid and blend repeat until you reach the consistency you like then add the potatoes and blend once more.

Transfer to a large salad bowl at this stage you should add more liquid if necessary, Refrigerate for at least 2 hours.

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