Cream of Rocket Soup with Truffle Oil

This recipe, by Sue Schultz, is one of our runners-up of our recent Recipe Competition. Find out more about the competition, including the winning recipe and others.

Ingredients

400g of potatoes, diced from Elsey & Bent
150g of fresh rocket salad, chopped
200ml of crème fraiche or double cream from Real France
40g of grated parmesan from Bianca E Mora
Salt and pepper
2 teaspoons of Truffle oil from Tartufaia Truffles

Method

Bring salted water to the boil and add the potatoes and the chopped rocket.

Cook for about 20 minutes then whizz in the food processor or liquidizer.

Add the cream and parmesan, salt and pepper. You may sieve for a smooth texture.

Add about 2 tsp of truffle oil or to taste.