Rocket - feta soup
Ingredients
- 1 shallot, chopped
- 2 garlic cloves, finely chopped
- 50 g butter
- 2 tsp aniseed, crushed
- 2 tbsp plain flour
- 50 ml dry white vermouth (such as Noilly Prat, or Martini)
- 250 ml milk
- 750 ml vegetable stock
- pinch of ground nutmeg, salt, pepper
- 100 g rocket leaves, chopped
- 125 g feta cheese, crumbled
- 100 ml cream, softly whipped
Method
- In a saucepan melt butter over medium heat. Add shallot and garlic, sweat for a few minutes, add aniseed. Add flour and sweat for a few more minutes while stirring. Add vermouth while vigorously stirring until smooth. Add vegetable stock and milk, season. Reduce heat slightly and simmer, uncovered, for about 20 minutes. Add rocket and feta cheese. Mix well and let cheese melt in the hot soup. Remove from heat, blend to a smooth consistency, pass through a fine-meshed sieve. Serve with a dollop of softly whipped cream.
Variations
Replace rocket with watercress.