Arugula Soup
Arugula Soup - Velvety and mild yet piquant: an exciting composition
Healthy, because
Even smarter
Nutritional values
Here, plenty of mustard oils are added to the soup plate, which not only ensure the spicy, hot taste: they are particularly helpful for the body's defences; in addition, they act in a natural way against germs, fungi and viruses.
So much for "typically Italian": rocket salad is - under the German name Rauke - a long forgotten, but native herb. What we buy as rocket from the greengrocer is the cultivated form. It tastes somewhat milder than wild rocket.
(Percentage of daily recommendation)
| Calorie | 140 cal. | (7 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 153.8 μg | (256 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 24 μg | (8 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 1.6 μg | (4 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 293 mg | (7 %) | ||
| Calcium | 189 mg | (19 %) | ||
| Magnesium | 26 mg | (9 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 47 mg | |||
| Cholesterol | 16 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 2 potatoes (about 150 grams)
- 2 shallots
- 1 garlic clove
- 1 Tbsp Canola oil
- 1 l Vegetable broth
- 100 milliliters Heavy cream
- 3 bunches Arugula (about 80 grams)
- 50 milliliters Buttermilk
- salt
- peppers
- 1 pc Parmesan (about 20 grams)
Kitchen utensils
Preparation steps
Peel potatoes and grate coarsely on a box grater. Peel shallots and garlic and chop finely.
Heat the oil in a large pot over medium heat. Cook shallots and garlic until softened. Add potatoes and cook briefly.
Add the broth and cream, bring to a boil and cook over medium heat for 10 minutes.
Rinse arugula and spin dry. Reserve some leaves for garnish. Finely chop the rest, add to the soup and return to a boil.
Add buttermilk to the soup and puree with an immersion blender. Season with salt and pepper. Finely grate the Parmesan and sprinkle on the soup along with the reserved arugula leaves. Serve immediately.
