in Soup Recipes

Arugula and potato cream soup

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Ingredients for 10 servings:

  • 200 g arugula
  • 150 g onion(s)
  • 250 g potatoes
  • 2 liters of vegetable broth
  • 150 g cream
  • 20 g margarine
  • salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Pound diet

Peel the onions and dice them into small cubes. Wash and finely chop the arugula. Wash, peel, and thinly slice the potatoes. Sauté the onion in the margarine until translucent, deglaze with the vegetable stock, add the potato slices, and simmer gently for about 12 minutes. Now add the finely chopped arugula. After another 3 minutes, pour in the cream and puree everything with a hand blender. Season with salt and pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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