Camden New Journal - Reciepe for Potato, Rocket and Garlic Soup By Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 30 July 2008

Clare Latimer's recipe for
Potato, Rocket and Garlic Soup

Potato, Rocket and Garlic Soup
A variation of Vichyssoise but with more bite from the heat of the rocket and the glow of the oven-baked garlic cloves.
I have just been in the West Country and the hedges are abundant with garlic, so I also added some leaves from the plants – there is nothing so tasty as a free ingredient.

Ingredients
Serves 4
1 large bulb garlic;
1 onion, peeled and chopped;
1 leek, washed, roots removed and chopped;
1 large potato, peeled and chopped;
1 tbsp olive oil;
750ml milk;
75g rocket leaves;
Salt and freshly ground black pepper;
Little olive oil and sour cream to garnish.

Method
Preheat the oven to 180ºC/350ºF/Gas 4. Using a sharp knife, cut the very top off the garlic bulb (this will make it easier to squeeze the roasted cloves out).
Place the garlic in the oven and cook for 45 minutes, until the cloves are soft. Remove the garlic bulb and leave until cool enough to handle. Squeeze out the soft cloves onto a small plate.
Put the olive oil in a large saucepan and add the onion, leek and potato and cook for five minutes, until just beginning to soften but not brown. Pour in the milk, bring the soup to the boil, then cover and reduce the heat. Simmer for 15 minutes. Season the soup with salt and pepper and stir in the roasted garlic.
Blend in a liquidiser or use a hand-held blender. Reserve a few rocket leaves to garnish the soup and add the remainder to the soup. Chill in the fridge until ready to serve.
To serve, divide into four bowls, pour over a little olive oil in a pattern and perhaps garnish with a teaspoon of sour cream or crème fraiche and a sprig of rocket.

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