Instructions

1. Peel and chop the shallots, then heat the oil in a saucepan and gently soften them.
2. Meanwhile, peel & dice the potatoes.
3. Add the potatoes to the shallots, stir for a minute then add the stock.
4. Bring the soup to the boil, then gently simmer over a low heat for 15 minutes.
5. When the potatoes are tender, turn off the heat. Add the rinsed and drained rocket leaves then whizz with a stick-blender until smooth and creamy.
6. Taste and, if necessary, season with salt and pepper.
7. Decorate with rocket leaves before serving.