in Soup Recipes

Arugula soup with Parmesan

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Ingredients for 4 servings:

  • 250 g arugula
  • 100 g potatoes, boiled, diced
  • 1 shallot(s), finely diced
  • 1 clove(s) garlic
  • 1 tbsp butter
  • 200 ml cream
  • 700 ml vegetable stock
  • Salt
  • Pepper, from the mill
  • 40 g Parmesan cheese

Instructions

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

fine light soup

Wash the arugula, sort through, and shake dry, reserving a few leaves for garnish. Sauté the shallot in butter until translucent, add the garlic, deglaze with stock and cream, and add the diced potatoes. Bring to a boil, then add the arugula and blend until smooth. Season with salt and pepper. Serve on plates sprinkled with shaved Parmesan (use a vegetable peeler to shave off) and a few arugula leaves.

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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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