Creamy rocket, lettuce and mint soup with garlic cro??tons Recipe

  • 2 tbsp olive oil
  • 4 spring onions, chopped
  • 200ml/7fl oz white wine
  • 200ml/7fl oz vegetable stock
  • 85g/3oz rocket leaves, plus extra for garnish
  • 1 head Little Gem lettuce, chopped
  • 3 tbsp double cream
  • salt and freshly ground black pepper
  • 1 slice white bread
  • 1 garlic clove, crushed
  • 2 chopped fresh mint leaves, to serve
  1. Preheat the grill to high.
  2. Heat one tablespoon of the oil in a pan and gently fry the spring onions for 2-3 minutes, or until softened. Add the wine and simmer for 5-6 minutes, or until the liquid has reduced by half.
  3. Stir in the stock, bring to the boil and add the rocket and lettuce. Reduce the heat and simmer for 3-4 minutes, stir in the cream and season, to taste, with salt and freshly ground black pepper. Blend until smooth with a stick blender.
  4. Drizzle the remaining oil over the slice of bread, scatter the garlic over and toast under the grill until golden-brown and crisp.
  5. To serve, return the soup to the pan to warm through if needed, then ladle into a serving bowl and serve with the garlic crouton. Garnish with rocket leaves and chopped mint leaves.