Summary

Ingredients

• 250 g rocket
• 100 g potato (s), boiled, diced
• 1 shallot (s), finely diced
• 1 clove garlic
• 1 tablespoon butter
• 200 ml cream
• 700 ml vegetable stock
• salt
• Pepper from the grinder
• 40 g parmesan in one piece

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Instructions

1. Wash the rocket, sort and shake dry, put some leaves back for garnish. Sweat the shallot in butter until translucent, squeeze the garlic, deglaze with the broth and cream and add the potato cubes, bring to the boil, add the rocket and finely puree in the blender and season with salt and pepper.
2. Serve on plates with grated Parmesan (cut with the peelers) and sprinkled with a few rocket leaves.