Potato and Arugula Cream Soup with Parmesan and Croutons
A creamy soup of potatoes and fresh arugula, blended smooth and served with parmesan and crisp croutons.
Ingredients
| 2-3 супени лъжици/tbsp | olive oil |
| 1 глава/head | onion, finely chopped |
| 1/2 | green or red hot pepper |
| 2 кг/kg | potatoes, roughly cut |
| 2400 мл/ml | warm water |
| 2 бр./cubes | Knorr chicken stock cubes |
| 3 чаени лъжички/tsp | salt |
| 1/2 чаена лъжичка/tsp | black pepper |
| 300 г/g | arugula leaves |
| 60 г/g | heavy cream 35% (or sour cream) |
| 100 мл/ml | fresh milk |
| 15-20 г/g | butter |
| — | raw mushrooms |
| — | cream cheese |
| за сервиране/to serve | croutons or toasted bread |
| за сервиране/to serve | parmesan |
Instructions
- Heat the olive oil in a suitable pot. Sauté the mushrooms until done. In it, sauté the onion and hot pepper for about 2 minutes, or until softened.
- Add the potatoes, water, stock cubes, salt and black pepper. Bring the mixture to a boil over high heat, then reduce to medium and let the soup simmer gently for 10 minutes.
- Add the arugula leaves and continue cooking for another 10 minutes.
- Finally add the fresh milk, butter and cream. Stir and remove the pot from the heat.
- Blend the soup smooth with an immersion or countertop blender. Return it to the pot so it can warm through before serving.
- Serve with croutons or toasted bread and parmesan.