Arugula soup with Parmesan

Ingredients for 4 servings:

• 250 g arugula
• 100 g potatoes, boiled
• 1 m.-large shallot(s)
• 1 tbsp butter
• 1 large garlic clove(s)
• 700 ml vegetable stock
• 200 ml sweet cream
• 40 g Parmesan
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Wash, sort, and dry the arugula. Set aside a few leaves for garnishing. Peel the potato and dice it. Peel the shallot and dice it very finely. Sweat the shallot in butter until translucent. Peel the garlic and add it to the shallots, but pressed. Then deglaze both with the vegetable stock and the sweet cream and add the diced potatoes. Bring everything to a boil briefly and add the arugula. Now puree all ingredients with a hand blender until finely chopped and let it stand for about 15 minutes. Then bring the soup back to a boil briefly over medium heat and season with salt and pepper. As a final step, sprinkle the soup with the shaved Parmesan and a few arugula leaves, then serve. Tip: A regular vegetable peeler is ideal for shaving Parmesan.