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Potato soup with apple and arugula

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Ingredients for 4 servings:

  • 50 g butter
  • 900 g potatoes, waxy, diced
  • 1 onion(s), red, quartered
  • 1 tbsp lemon juice
  • 1 liter chicken broth
  • 450 g apples, peeled and diced
  • 1 pinch(s) allspice
  • 50 g arugula, plus some more for garnishing
  • salt and pepper
  • Apple (slices)
  • Spring onion(s), chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Melt the butter in a large saucepan, add the potatoes and onion, and sauté for 5 minutes on low heat, stirring constantly. Add the lemon juice, chicken broth, diced apple, and allspice. Bring the mixture to a boil and simmer over low heat for 15 minutes. Add the arugula and cook for another 10 minutes. Purée half of the soup and stir it back into the remaining soup. Season with salt and pepper. Garnish with apple slices, arugula, and spring onions. Serve with bread.

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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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