I love herbs. …..well most herbs. I grew most of the herbs that I love in my herb garden.
Rocket is one of my most favourite herbs. It is also known as Arugula, Roquette or Rocula in other countries.
It has a strong peppery and mustardy flavour. It grows very easily and abundantly under almost any condition but it needs full sun.
Some people dislike the pungency taste of rocket, at least on first try. I just loved it since the first time that I have ever tasted it! I prefer eating it raw in a salad or in a sandwich, but it makes a wonderful pesto and is just as good added to stews or soups.
Once heated, rocket quickly loses all pungency, but acquires a characteristic, rather subtle flavour that goes well with some foods such as pastas, risottos, stews or soups. To make sure it remains tastefully, the heating period must be as short as possible, so add it at the last minutes of cooking.
Rocket has been used for years to help with digestive problems and vitamin deficiencies. It is rich in iron, chlorophyll and vitamins. It is also said that it is an effective anti-ulcer agent.
Tandy from Lavender and Lime posted a challenge using rocket, so this soup is my contribution. It is still freezing cold in the Western Cape and it snowed earlier and I could see the snow on the Worcester Mountains. This soup will also be delicious in warmer weather!
1 onion, peeled and chopped
60ml cake flour
800ml vegetable or chicken stock
salt and black pepper to taste
100ml cream for garnishing
Heat the butter in a pot at low heat until melted. Sauté the onion until soft and fragrant.
Add the flour and stir abd cook for 2 minutes.
Pour the milk in whilst stirring with a whisk making sure the mixture is lump free.
Add the stock, stirring all the time. Cook on low heat for 15 minutes.
Chop the rocket finely by hand or in a food processor and add to the pot. Cook for another minute or two. Season lightly with salt and pepper.
Spoon into soup bowls and garnish with some cream and more fresh rocket.
Eat with some crusty bread.