Jewel
Green Rocket Soup with Parmesana Potato Polenta
Serves 4
30ml/2tbsp olive oil
6 medium spring onions chopped
225g rocket leaves, roughly chopped
900ml light vegetable stock
300ml double cream
salt & pepper to taste
1.
Heat oil in a saucepan and sauté the onions until translucent
(about 5 mins).
2. Stir in the rocket leaves and 300ml of the stock.
3. Bring to the boil then reduce the heat and cook, covered, until the
leaves are just wilted (approx 2 mins).
4. Remove from heat and blend until smooth.
5. Heat the remaining stock in the saucepan, then pour in the rocket
puree. Simmer for 2-3 mins, but do not allow to boil.
6. Remove pan from heat, stir in the cream and season to taste.
7. Serve warm immediately, or chill until icy cold for a refreshing change.
Parmesana
Potato Polenta
Makes 20 fingers for dunking
INGREDIENTS
500g floury potatoes
150ml milk
125g fine polenta
30g butter
150g vegetarian Parmesan-style cheese
375ml water
1tsp fresh thyme, chopped
1tsp salt
1tsp black pepper
METHOD
1. Boil the potatoes until soft and drain off water.
2. Return potatoes to saucepan and add salt, pepper, thyme and milk.
Bring to the boil for a few minutes. Using a potato masher, mash potatoes
until smooth.
Set to one side.
3. Bring 375ml
water to the boil and slowly add small amounts of the
polenta into the water, keep stirring all the time. Continue cooking
for 20 minutes, add the butter, Parmesan-style cheese and potato
mixture and mix well.
4. Grease a
12”x8”/30cmx20cm
baking tray and line with parchment
paper.
5. Pour the polenta
into the lined tin and level off the top. Allow to cool.
6. Score into
20 fingers and grill until nicely browned.
7. Leave to
cool and set a little before removing from tin.
Copyright The Vegetarian Society 2005
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