500g all-purpose potatoes, peeled, diced and washed
Salt and pepper to taste
150ml UHT cream
1 bag rocket salad, chopped
50g grated parmesan
Cut zucchinis into thin slices and cook for 10 minutes over low fire with butter in a stock pot. Add cold stock and potatoes. Cook for 20 minutes or until potatoes are soft. Season to taste and process in an electric blender.
To prepare rocket sauce: Heat up the cream. While very hot, blend together with the rocket salad and parmesan until smooth.
To serve, ladle the potato soup into bowls and drizzle with the rocket sauce.
Variation: Replace the zucchini with lettuce.
For more food and wine stories and recipes, pick up the latest issue of Flavours (May - June 2006), Malaysia's premier food magazine, available at major bookstores and newsstands or email email@example.com for subscription details.