Rocket, Mushroom and Stilton Soup
1x huge lump of butter
3x fat segments of garlic (finely chopped)
4x medium white onions (chopped)
2x large carrots (thinly sliced)
1x courgette (thinly sliced)
1x bag of red stem lettuce (thinly sliced)
1x bag of rocket (thinly sliced)
12x mushrooms (thinly sliced)
100g of pouring cream
1/2 fist sized lump of mature stilton (finely chopped)
Melt the butter into the bottom of the pan and heat until the 'froth' has boiled away, leaving you with clear oil in the bottom of the pan. Stir in the onions, carrots, courgette and garlic into the pan, making sure everything gets covered in melted butter. Heat on full whack, mixing occasionally until things are starting to brown and the onion is clear. Drop the pan temperature to low heat and thoroughly stir in the lettuce. Cover the whole contents of the pan with water and purée the lot with a hand blender.
Next, stir in the rocket, the mushrooms, the cream and stilton, add salt and pepper to taste, add more water if things are looking too gloopy, and put a lid on it and cook on a low heat for an hour.
Et voila - gorgeous soup.
The way I 'thinly slice' leafy stuff like lettuce and rocket is to gather the leaves into a semi coherent bunch and simply slice across the whole lot with a large chef's knife. The easiest way to skin fresh garlic segments is to crush/flatten the segment with the flat side of a large knife - the skin just pops away from the garlic inside which can then be easily picked off.
courtesy of dalglir