in Soup Recipes

Potato and rocket soup

updated

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Ingredients for 4 servings:

  • 250 g arugula
  • 500 g potatoes
  • 1 onion(s)
  • 1 tbsp sour cream
  • 1 liter vegetable broth
  • salt and pepper
  • cardamom

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Peel the potatoes, roughly chop them, and cook in the broth until tender. Trim the arugula and finely chop the onion. Add both to the potatoes and puree the soup until smooth, adding more water if necessary. Stir in the sour cream and let the soup simmer for a few minutes. Season to taste with salt, pepper, and cardamom.

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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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