Ingredients

• 2 tbsp olive oil
• 4 spring onions
• chopped
• 200ml/7fl oz white wine
• 200ml/7fl oz vegetable stock
• 85g/3oz rocket leaves
• plus extra for garnish
• 1 head Little Gem lettuce
• chopped
• 3 tbsp double cream
• salt and freshly ground black pepper
• 1 slice white bread
• 1 garlic clove
• crushed
• 2 chopped fresh mint leaves
• to serve

Directions

• Preheat the grill to high.
• Heat one tablespoon of the oil in a pan and gently fry the spring onions for 2-3 minutes
• or until softened. Add the wine and simmer for 5-6 minutes
• or until the liquid has reduced by half.
• Stir in the stock
• bring to the boil and add the rocket and lettuce. Reduce the heat and simmer for 3-4 minutes
• stir in the cream and season
• to taste
• with salt and freshly ground black pepper. Blend until smooth with a stick blender.
• Drizzle the remaining oil over the slice of bread
• scatter the garlic over and toast under the grill until golden-brown and crisp.
• To serve
• return the soup to the pan to warm through if needed
• then ladle into a serving bowl and serve with the garlic crouton. Garnish with rocket leaves and chopped mint leaves.