Glut, be gone (the Rocket solution)
I love Rocket, I really do. I love it so much that I planted two lots, Salad Rocket for the cooler Spring months, and the more heat tolerant Wild Rocket for the blazing hot summer, which has yet to materialise (the summer, that is, not the Rocket). I figured I’d have Rocket aplenty, and the switch in types means it wouldn’t bolt. I shocked myself; it seemed very sensible. So, what happened? Well, obviously I have a Rocket glut!
Now, it seems you cannot do a lot with Rocket except eat it fresh, right? Wrong! In fact, if you think you can only eat Rocket fresh, then you’re wronger than the bloke at BP who said, “It’s only a small leak, no one will notice”. Indeed, you’re wronger than the bloke at Pearl Harbour who said, “Have a few hours extra in bed, nothing ever happens on a Sunday morning”. You’d even be wronger than Tricky Dicky Nixon when he declared, “I am not a crook!”.
You’d be wrong, okay? And here’s why. My Rocket glut solution…
Yes, it’s Rocket and Goat’s Cheese soup. It’s easy, quick and it can be frozen. Yes, frozen, in a freezer. For ever. Well, maybe not for ever, but for a while.
What? You want to try it out? Okay then, do this. Amounts are for two people, so do the mathematics yourself.
1: Dice a decent sized onion and gently fry it in a very small amount of olive oil. Do this is a soup-sized pan.
2: Dice a couple of medium potatoes and add them to the pan, with about a litre of homemade chicken stock (no, make your own out of chicken bones, you lazy bastard, stock cubes are the semen of the devil).
3: When the potatoes are soft, season well.
4: Add around 100-150g of Rocket and let it simmer for a few more minutes.
5: Whizz the whole thing up until smooth.
6: Pour into bowls, and add a few (or several) slices of goat cheese to the top, and let it melt into the soup.
Of course, don’t do the goat cheese bit if you’re freezing it. Do it when you thaw it out and reheat it.
Glut? What bloody glut? Up here for thinking, down there for dancing!