in Soup Recipes

Potato soup with arugula pesto

updated

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Ingredients for 4 servings:

  • 250 g potatoes
  • 1 tbsp butter
  • 500 ml vegetable stock
  • ½ bunch arugula
  • 1 chili pepper(s), red, dried
  • 3 tbsp rapeseed oil
  • Salt
  • 2 tbsp crème fraîche

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

inexpensive but sophisticated starter

Peel and wash the potatoes and cut into small cubes. Melt the butter in a saucepan. Sauté the potatoes in it. Pour in the broth, cover, and cook over medium heat for about 10 minutes, until the potatoes are tender. Meanwhile, wash, dry, and roughly chop the arugula. Chop the chili pepper into small pieces. Place the chili, arugula, and oil in a bowl and puree with a hand blender. Season with salt. Purée the soup in the pan, stir in the crème fraîche, and season with salt. Ladle the soup into bowls and garnish with the arugula pesto. Variations: Use parsley or basil instead of the arugula.

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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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