…or arugula soup, depending on which part of the world you’re from. Take your pick! The name won’t change how good (and very easy) it is to make this recipe (the source of which is BBC Good Food.)
- 1 onion, finely diced
- olive oil
- 1 potato, peeled and diced
- 750 ml chicken stock
- 100 g rocket/arugula
- 150 g log soft goat’s cheese
Fry the onion gently in a slug of olive oil until it softens, add the potato and stock and bring to a simmer. Cook until the potato is soft, season well. Add the rocket and cook for two minutes. Whizz the mixture in a blender. Pour into bowls and add a couple of slices of goat’s cheese to each bowl. Serves 2.
Yup, that’s it, don’t you love it? Two points to note: the better the quality of your chicken stock (or veggie stock, if you’re vegetarian or vegan), the more delicious this very simple recipe obviously becomes; if you’re using overly salty stock cubes, you’ll notice. Second point to note: I decided to make this spur of the moment and had no goat’s cheese handy so substituted parmesan sprinkles for it; it was still very tasty.