Arugula Cream Soup

Ingredients

• 250 g waxy potatoes
• 150 g knollensellerie (celery root)
• 1 Shallot
• 1 Garlic clove
• 3 tbsp vegetable oil
• 800 ml vegetable stock
• 100 g Arugula
• Salt
• 100 ml heavy cream
• 100 g crème fraîche
• 60 g freshly grated Parmesan
• Pepper (freshly ground)

Instructions

1. 1.

   Peel and dice the potatoes and celery root. Peel and finely chop the shallot and garlic. Sauté together in 1 Tbsp hot oil until translucent, then add the potatoes and celery and deglaze with stock. Simmer gently for about 15 minutes.

2. 2.

   Wash and trim the arugula; roughly chop a few leaves for garnish and set aside. Blanch the remaining arugula briefly in salted water, shock in ice, drain, and puree with the remaining oil and a splash of cold water.

3. 3.

   Puree the soup as well. Add the cream and simmer until the desired consistency is reached or add more stock if needed. Stir in the crème fraîche, half the Parmesan, and the arugula purée; season with salt and pepper to taste.

4. 4.

   Serve the soup in bowls, sprinkled with remaining arugula leaves and grated Parmesan.