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🍽️ Cold Arugula and Potato Soup with Egg

274 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Fill a pot with water and bring it to a boil.
  2. 2. Carefully place the eggs into the boiling water.
  3. 3. Boil the eggs hard for 10 to 12 minutes.
  4. 4. Rinse the arugula under running water.
  5. 5. Remove any wilted or unappealing leaves.
  6. 6. Shake the arugula dry, for example in a salad spinner.
  7. 7. Set aside a few nice leaves for garnish.
  8. 8. Roughly chop the remaining arugula.
  9. 9. Peel the potatoes completely.
  10. 10. Cut the potatoes into small cubes of about 1 cm in size.
  11. 11. Peel the shallot and the garlic.
  12. 12. Cut the shallot and garlic into very fine cubes.
  13. 13. Heat butter in a pot.
  14. 14. Add the fine cubes of shallot and garlic to the hot butter.
  15. 15. Sauté the vegetables for about 2 minutes until they are translucent and soft.
  16. 16. Deglaze the mixture with broth.
  17. 17. Add the cream.
  18. 18. Add the potato cubes to the liquid.
  19. 19. Bring the soup to a boil.
  20. 20. Reduce the heat to a low setting.
  21. 21. Let the soup simmer for about 20 minutes until the potatoes are cooked.
  22. 22. Add the roughly chopped arugula to the pot.
  23. 23. Puree the entire mixture finely with a blender.
  24. 24. Season the soup with salt to taste.
  25. 25. Season the soup with pepper to taste.
  26. 26. Add some lemon juice.
  27. 27. Let the soup cool down for about 2 hours until it is cold.
  28. 28. Drain the boiled eggs.
  29. 29. Hold the eggs under cold running water to cool them down quickly.
  30. 30. Peel off the eggshells completely.
  31. 31. Finely chop the boiled eggs.
  32. 32. Fill the cold soup into individual glasses or bowls.
  33. 33. Sprinkle the soup with the finely chopped eggs.
  34. 34. Garnish the soup with the reserved arugula leaves.
  35. 35. Serve the soup immediately.

Nutrition per serving