For ➍1 large shallot
1 garlic
2 small loose potatoes
1 l chicken broth
150 g rucola
2 tbs of cream
50 g sun-dried tomatoes
olive oil
marjoram dried
pepper & salt
Peel and chop the clove of garlic and the shallot coarsely. Fry in a dash of olive oil until the onion turns translucent. Peel the potatoes and cut into cubes. Add to the onion and put immediately with the chicken broth. Bring to the boil and let simmer for 15 m.
Finely chop the arugula. Add once the potato cubes are well cooked. Allow to warm up and lower the heat. Mix into a smooth soup. Season with pepper, salt and some dried marjoram. Add 2 tbs of cream and warm on a low heat. Meanwhile slice the sundried tomatoes into fine strips.
Serve the soup with a slice of sundried tomatoes in each plate. Serve with toasted bread.
Finely chop the arugula. Add once the potato cubes are well cooked. Allow to warm up and lower the heat. Mix into a smooth soup. Season with pepper, salt and some dried marjoram. Add 2 tbs of cream and warm on a low heat. Meanwhile slice the sundried tomatoes into fine strips.
Serve the soup with a slice of sundried tomatoes in each plate. Serve with toasted bread.
