Arugula Cream Soup

Ingredients

• 150 g potatoes (2 potatoes)
• 2 shallots
• 1 Garlic clove
• 1 tbsp Rapeseed Oil
• 1 l classic vegetable broth
• 100 ml cooking cream
• 240 g arugula (3 bunches)
• 50 ml Buttermilk
• Salt
• Pepper
• 20 g Parmesan cheese

Instructions

1. 1.

   Peel, wash and grate the potatoes on a coarse grater. Peel and finely dice the shallots and garlic.

2. 2.

   Heat oil in a large pot, sauté the shallot and garlic cubes until translucent. Add the potatoes and cook briefly with them.

3. 3.

   Add broth and cream, bring to a boil and simmer for 10 minutes over medium heat.

4. 4.

   Wash, dry and rinse the arugula. Set aside some leaves. Finely chop the rest with a large knife, add to the soup and bring to a boil once more.

5. 5.

   Add buttermilk and blend with an immersion blender until smooth. Season with salt and pepper. Grate the parmesan finely, top the soup with it and remaining arugula leaves, then serve.