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Ingredients
for
4
Cold Potato and Arugula Soup with Egg (Raukekaltschale)
30 min., ready in 2 h. 45 min.
Time:
274
calories
Calories:
Health Score:
88 / 100
Ingredientsfor
- Ingredients
- 2 eggs
- 200 grams Arugula
- 200 grams potatoes
- 1 shallot
- 1 garlic clove
- 1 Tbsp butter
- 600 milliliters Vegetable broth
- 200 milliliters Whipped cream
- salt
- freshly ground peppers
- 1 Tbsp lemon juice
Preparation
1.
Cook the eggs for 10-12 minutes in boiling water until hard-boiled.
2.
Rinse the arugula, trim and shake dry, set some leaves aside for garnish and coarsely chop the rest. Peel the potatoes and cut into 1 cm (approximately 1/2 inch) cubes. Peel the shallot and garlic, dice finely and sauté about 2 minutes in butter until translucent. Deglaze with broth and cream. Add the potato cubes, bring to a boil, reduce the heat and simmer for about 20 minutes. Add the arugula and cook briefly, then puree in a blender. Season with salt, pepper, and lemon juice and leave to cool for about 2 hours.
3.
Drain the eggs, rinse with cold water, peel and finely chop.
4.
Pour the soup into glasses, garnish with the chopped eggs and arugula and serve.
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 274 cal. | (13 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |