8,1 / 10
ready in 50 min.
This creamy soup is a fun and filling way to enjoy the unique flavor, mineral and vitamin benefits of arugula.
Substitute the creme fraishe for low fat sour cream to cut down on fat and calories.
Author of this recipe:
all recipes of this author
- 1 shallot (finely chopped)
- 1 garlic clove (finely chopped)
- 1 Tbsp vegetable oil
- 1.333 cups floury potatoes (peeled and diced)
- 3 ½ cups vegetable stock
- 7 cups Arugula (2/3 roughly chopped)
- ⅞ cup cream
- 2 Tbsps Crème fraiche
- 8 sliced scallions
How healthy are the main ingredients?potatoArugulashallotgarlic clove
Fry the shallot and garlic in hot oil, add the potatoes and quench with the stock. Simmer for around 15 min.
Add the chopped rocket to the soup, leave to steep for a few minutes, then puree. Add the cream and simmer a little if necessary. Stir in the crème fraîche and season with salt and ground black pepper.
Arrange the remaining rocket in bunches and tie with onion rings. Transfer the soup to bowls and garnish with a bunch of rocket.