This recipe is best with
Recipe Ingredient
- 2 zucchinis
- 50g butter
- 1 litre water or chicken stock
- 500g all-purpose potatoes, peeled, diced and washed
- Salt and pepper to taste
- Rocket Sauce:
- 150ml UHT cream
- 1 bag rocket salad, chopped
- 50g grated parmesan
Instructions
- 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.
