Argula Soup

Must Try

Beautiful green soup made from arugula, also ideal if you have leftovers of this lettuce




Chop the onion. Heat the butter in a stockpot and fry the onion for 5 minutes. Cut the potato into cubes or use potato slices and put these in the pan as well. After 2 minutes, add the stock and bring to the boil.
Then add the arugula (save a little for garnish) and let it shrink in the soup and cook for a few minutes. When the potatoes are cooked (after about 15 minutes), mash the soup with a stick blender or in a blender.
Add the cream and stir through the arugula soup and serve the soup with some extra arugula and Parmesan cheese.
Parmesan cheese contains animal rennet, so this recipe is not 100% vegetarian. Replace the cheese with an old or matured cheese with vegetarian rennet or try a vegan cheese.
Argula Soup

Source: Leukerecepten by leukerecepten-nl.
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