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🍽️ Creamy Arugula Soup with Smoked Salmon Rolls

357 kcal · 30 min · 4 servings

Ingredients

• 200 g starchy potatoes
• 1 shallot
• 1 clove of garlic
• 1 tbsp vegetable oil
• 800 ml vegetable broth
• 300 g arugula
• 200 ml whipping cream
• 2 tbsp crème fraîche
• salt
• pepper (from the mill)
• 4 slices smoked salmon
• 2 tbsp olive oil (for drizzling)

Instructions

1. 1. Peel the potatoes and wash them thoroughly. Cut the potatoes into small cubes.
2. 2. Peel the shallot and the garlic clove. Chop both ingredients very finely.
3. 3. Heat oil in a pot. Add the chopped shallot and garlic and sauté them briefly.
4. 4. Add the potato cubes to the pot. Deglaze everything with the vegetable broth.
5. 5. Let the soup simmer for about 15 minutes on low heat until the potatoes are tender.
6. 6. Wash the arugula and remove any tough stems.
7. 7. Take 50 grams of the arugula aside and set it aside.
8. 8. Chop the remaining arugula roughly.
9. 9. Add the chopped arugula to the potato soup.
10. 10. Let the arugula steep briefly in the soup.
11. 11. Blend the soup finely with an immersion blender.
12. 12. Stir the cream into the soup.
13. 13. Let the soup come to a brief boil again if necessary.
14. 14. Stir the crème fraîche into the soup.
15. 15. Season the soup to taste with salt and pepper.
16. 16. Cut the smoked salmon into strips about 2 centimeters wide.
17. 17. Divide the set-aside arugula into 8 equal portions.
18. 18. Wrap each arugula bundle with a strip of salmon.
19. 19. Divide the warm soup among the plates.
20. 20. Place 2 arugula-salmon rolls on top of the soup.
21. 21. Drizzle the rolls with a little olive oil.
22. 22. Sprinkle the soup with a pinch of salt and serve immediately.

Nutrition per serving

• kcal: 357
• Protein: 10 g · Fett/Fat: 30 g · Carbs: 13 g