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5 May 2008
Rocket and Spinach Soup Ingredients (Serves 4) 1 bunch organic spring onions; 900ml (1½ pints) vegetable stock; 150g organic spinach; 100g organic rocket; 100g soft cheese; 2tbsp milk; salt and pepper Trim and chop the spring onions and then put into a large saucepan with the vegetable stock. Bring to the boil and then reduce the heat and allow to simmer for 10 minutes with the saucepan partially covered. Add the rocket and spinach to the stock and cook for 2-3 minutes until the leaves have wilted down. Remove from the heat. Transfer the mixture to a food processor or blender and add half of the soft cheese. Blend for 20-30 seconds or until smooth and then return to the saucepan, season to taste with salt and pepper and then reheat gently. Meanwhile stir the milk into remaining soft cheese until smooth. Serve the soup into bowls and swirl the soft cheese mixture on top of each to garnish.