Rocket Soup with Pine Nuts

Summary

Ingredients

• 100 g rocket (rocket)
• 1 shallot (s)
• 1 teaspoon butter
• 1 teaspoon olive oil
• 2 tablespoon pine nuts
• 1 shot white wine, approx. 50 ml
• 0.5 liter ½ vegetable stock
• 200 ml sweet cream
• 50 ml olive oil
• 0.5 ½ lemon (s), add the juice
• Salt and pepper from the mill
• 1 clove garlic, freshly chopped

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Instructions

1. Finely dice the shallot and stir in the butter-olive oil mixture with half of the garlic without color. Deglaze with white wine, vegetable stock and cream and reduce everything by about 1/3.
2. In the meantime, wash the rocket, sort and cut the stems, roughly chop (put 2 tablespoons of the roughly chopped rocket aside) and mix in a blender with the other half of the garlic, 50 ml olive oil, a little salt and pepper to make a pesto. Roast the pine nuts in a pan without fat. Add 3/4 of the pine nuts to the pesto and mix again - if necessary add a little more oil (it should be a paste, not too runny).
3. Pour the paste into the reduced soup, season with salt, pepper, lemon juice and, if necessary, with freshly grated nutmeg. With the magic wand, whip the soup until frothy and place in large plates, put the chopped rocket in the middle of the soup and sprinkle with the remaining pine nuts.
4. A toasted slice of white bread with fresh tomatoes or baked with mozzarella also tastes good with it.