Ingredients
The following ingredients have 4 Servings
- 1 shallot (finely chopped)
- 1 garlic clove (finely chopped)
- 1 Tbsp vegetable oil
- 1.333 cups floury potatoes (peeled and diced)
- 3.5 cups vegetable stock
- 7 cups Arugula (2/3 roughly chopped)
- 0.875 cup cream
- 2 Tbsps Crème fraiche
- 8 sliced scallions
Instruction
- Fry the shallot and garlic in hot oil, add the potatoes and quench with the stock. Simmer for around 15 min.
- Add the chopped rocket to the soup, leave to steep for a few minutes, then puree. Add the cream and simmer a little if necessary. Stir in the crème fraîche and season with salt and ground black pepper.
- Arrange the remaining rocket in bunches and tie with onion rings. Transfer the soup to bowls and garnish with a bunch of rocket.
