Zuppa Di Porri E Rucola
Leek, Potato And Rocket Soup

About This Recipe

Are you looking for a delicious potato recipe with a difference? If you are, you’ve found it! Here’s my leek, potato and rocket soup for you to enjoy.

One of my favourite British recipes has to be leek and potato soup. Such a simple recipe but with a unique balance of flavours. I decided to add rocket leaves to this fantastic soup, which adds a peppery flavour to the dish. Do serve this soup with my home-made garlic croutons, you are going to love it! Make sure that the consistency of the soup is not too runny and use fresh leeks for the best results.

TwitterFacebook

6

Serves

10

Ingredients

Potato

Main Ingredient

Soup Recipes, Meat-Free Recipes

Type

Ingredients

  • 60g Salted Butter
  • 1 Onion, Chopped
  • 2 King Edward Potatoes, Medium, Diced
  • 3 Leeks, Large, Chopped
  • 900ml Chicken Stock, Warm
  • 150g Rocket Leaves, Roughly Chopped
  • 1 Ciabatta Loaf, Halved Lengthways
  • 2 Garlic Cloves
  • 150ml Double Cream
  • To Taste Salt And White Pepper

Weight Converter

Found in This Book

Feast your eyes on the finest leek, potato and rocket soup! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

Melt the butter in a large saucepan, add the onion, potatoes and leeks and stir to coat the vegetables in butter. Continue to fry over a medium heat for about 10 minutes until the vegetables start to soften. Pour in the stock and bring to the boil, then reduce the heat and cook, covered, for 20 minutes.

Pass the soup through a food mill and return to the rinsed-out pan. (Do not blitz the soup in a food-processor, as this gives the soup a gluey texture.) Add the rocket to the pan and cook, uncovered, over a medium heat for a further 6 minutes, stirring occasionally.

Meanwhile, toast the ciabatta halves under a grill until crisp and brown. Leave to cool slightly, then rub all over with the garlic cloves and cut into 2cm cubes.

Stir the cream into the soup, season with salt and pepper and ladle into warmed soup bowls. Serve immediately with a few garlic ciabatta croutons on top.

Once you’re done, simply sit back and enjoy your leek, potato and rocket soup and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

Previous Recipe

Marinated Mozzarella Balls

View Recipe

Next Recipe

Italian Beans with Rosemary on Garlic Toasts

View Recipe

Discuss This Recipe

More RecipesGet Inspired

FrisciolasSaffron & Potato Doughnuts With Vodka & Orange

Carnival celebrations in Sardinia wouldn’t be the same without frisciolas – these delicious little saffron-flavoured doughnuts made from potatoes and dusted with orange-flavoured sugar. You can substitute the orange zest for lemon or lime zest, and amaretto and Cointreau work well instead of vodka if you prefer. Perfect with espresso.

11

Ingredients

Potato

Main Ingredient
View Recipe

Insalata di fregola con olive, scorza d’arancia ed erbetteFregola Salad With Olives, Orange Zest & Fresh Herbs

A true Sardinian speciality, fregola is a type of pasta typically made from semolina dough. It is similar to couscous, but with larger pellets that have been toasted in the oven so it has a firmer texture and nuttier flavour. You can find fregola of differing sizes in Italian delicatessens and online – it is perfect with fish or shellfish.

4

Serves

10

Ingredients
View Recipe

Zuppa di castagne e finocchi con salviaChestnut & Fennel Soup With Sage

Italy is the world’s third largest producer of chestnuts and Sicilians love them. Ever since I moved to the UK, I’ve slowly started to associate chestnuts with Christmas, but I must revert to my former thinking – chestnuts can be, and should be, enjoyed all year round. This recipe uses frozen chestnuts so availability will not be an issue.

6

Serves

11

Ingredients
View Recipe

TEGLIA DI PIZZA PICCANTE CON ACCIUGHE, ZUCCHINE, E AGLIOPizza Tray with Anchovies, Courgettes, Garlic & Chilli

Anchovies are found in large numbers in the Mediterranean, particularly in southern Italy, where they are a staple food and are eaten fresh or preserved in olive oil or salt. They’re high in antioxidants, and some research suggests they may be linked to longevity. If you prefer, replace the anchovies with black olives.

2

Serves

12

Ingredients

Vegetables

Main Ingredient
View Recipe

Risotto con porri, Taleggio e pinoliLeek, Taleggio and Pine Kernel Risotto

Leeks make a fantastic alternative to onions, and yet many people only use them in soups. I got inspiration for this recipe while I was in Siena; I was served a bowl of leeks, cheese, nuts and sausages (which is also a great sauce for pasta) and I wanted to try and incorporate the same flavours in a risotto. I have left this as a vegetarian option, but by all means add in some cooked pancetta...

4

Serves

10

Ingredients

Cheese

Main Ingredient
View Recipe

Torta di mele e rosmarinoApple & Rosemary Cake

As I was filming in the region of Trentino-Alto Adige I discovered that many locals have their own secret recipe for the perfect apple cake. The film crew and I were constantly trying different recipes and this is the one we all agreed is the best. Thank you to chef Stefano from Ristorante Pellegrino for sharing his secret recipe with me – and now with you too.

8

Serves

11

Ingredients

Apples

Main Ingredient
View Recipe