Raw Kale Soup with Egg

Ingredients

• 2 Eggs
• 200 g arugula
• 200 g potatoes
• 1 Shallot
• 1 Garlic clove
• 1 EL Butter
• 600 ml Vegetable Broth
• 200 ml heavy cream
• Salt
• Pepper (freshly ground)
• 1 EL lemon juice

Instructions

1. 1.

   Hard boil the eggs in boiling water for 10-12 minutes.

2. 2.

   Wash, rinse and dry the arugula; set aside a few leaves for garnish and roughly chop the rest. Peel and dice the potatoes into 1 cm cubes. Peel and finely dice the shallot and garlic, then sauté in butter for about 2 minutes until translucent. Deglaze with broth and cream. Add the potato cubes, bring to a boil, then simmer on low heat for about 20 minutes. Add the arugula and blend everything finely in a blender. Season with salt, pepper and lemon juice, then let cool for about 2 hours.

3. 3.

   Drain the eggs, rinse them under cold water, peel and finely chop them.

4. 4.

   Fill glasses with the soup, garnish with the chopped eggs and remaining arugula, and serve.