March 7, 2009
3 generous handfuls of Ramsons, picked over and thoroughly washed.
1 generous handful of Rocket leaves also picked over and washed.
1 small carton of cream.
Half a carton of cream cheese (Philadelphia is good).
Salt & pepper to season.
Large knob of butter.
Half a teaspoon of Arrowroot powder to thicken.
First, place the butter in a pan over a low heat. Roughly chop the ramsons and add them to the pan & sweat them down gently.
Keeping the heat low, pour the cream into the pan and add the cream cheese. Then using the stick blender puree the mixture to a smooth consistency.
Season to taste. Mix the arrowroot with a small amount of water and add to the pan, stir gently until you see the soup begin to thicken slightly.
Finally, coarsely chop the Rocket and add to the pan. Quickly blend the mixture again, then heat through until just simmering and serve with fresh wholegrain rolls and butter.
The finished soup should be light green & smoothly textured with darker green flecks and a gentle garlic flavour with slightly crunchy zingy Rocket overtones.