Instructions

Rocket soup: 4 delicious recipes presented


Arugula is healthy and is especially popular as a salad in autumn. But the green vegetables are much more versatile: These 4 recipes show how you can use them to prepare a soup.

Classic rocket soup

Grandma's potato soup is delicious and the pumpkin soup from mum also tastes good, but if you want to try something really tasty, you should cook a rocket soup. Yes, it is actually a salad vegetable, but if you can even make jelly from dandelions, you can also make a soup from rocket salad. After all, arugula can also be used to make delicious pestos (reading tip: arugula pesto: 2 delicious recipes presented).

The effort for the preparation is relatively low, so that you have a delicious and healthy meal ready within a short time. These four recipes for a rocket soup taste particularly good if you serve them with semolina dumplings or smoked salmon as a side dish. The soups also taste very good with white bread.

➤ Rocket Soup Recipe No. 1:

Ingredients:

  • 250 g arugula
  • 100 g potatoes
  • 1 shallot
  • 1 clove of garlic
  • 1 tbsp butter
  • 200 ml cream
  • 700 ml vegetable broth
  • salt
  • pepper from the grinder
  • 40 g parmesan cheese in one piece

Preparation:

Wash the rocket, select it and shake it dry. Put some of the leaves back for garnish. Cut the potatoes into cubes and cook. Finely dice the shallot and sauté in butter until translucent, then press in the garlic. Deglaze everything with the broth and cream and add the cooked potato cubes. Bring the soup to a boil and add the rocket. Puree everything with a hand blender and season with salt and pepper. Serve on plates sprinkled with planed parmesan and a few arugula leaves.

➤ Rocket Soup Recipe No. 2:

Ingredients:

  • 1 medium onion
  • 50 g butter
  • 20 g of flour
  • 100 ml white wine
  • 250 ml cream
  • 700 ml vegetable broth
  • 250 g arugula
  • salt
  • pepper
  • lemon juice

Preparation:

Peel the onion, cut it into fine cubes and sauté in the butter. Stir in the flour and toast briefly. Pour in the wine, the vegetable broth and the whipped cream and let it simmer over low heat for about 15 minutes. In the meantime, wash the rocket and remove the coarse stems. Put in boiling salted water for about 30 seconds, then remove the leaves and quench with cold water. Squeeze the rocket well and add to the soup. Puree the soup with the hand blender and bring to the boil again briefly. Season with salt, pepper and possibly some lemon juice.

➤ Rocket Soup Recipe No. 3:

Ingredients:

  • 2 cloves of garlic
  • 2 medium onions
  • 1 tablespoon of oil
  • 400 ml cream
  • 200 g sour cream
  • 1 bowl of arugula
  • 1 large carrot
  • 600 ml broth
  • salt
  • pepper
  • paprika
  • nutmeg
  • lemon juice

Preparation:

Finely chop the garlic and onions and fry in oil until golden brown. Dice the carrot and fry briefly. Now add the broth, the cream and the sour cream and let everything boil briefly. Then turn down the heat. Cut the rocket into small pieces, add to the soup and let simmer briefly. Puree everything as you like or leave it like this. Season to taste with salt, pepper, bell pepper, nutmeg and a little lemon juice and serve.

➤ Rocket Soup Recipe No. 4:

Ingredients:

  • 200 g floury potatoes
  • 1 shallot
  • 1 clove of garlic
  • 1 tbsp vegetable oil
  • 800 ml broth
  • 350 g arugula
  • 200 ml whipped cream
  • 2 tbsp crème fraîche
  • salt
  • pepper from the grinder
  • spring onions

Preparation:

Peel and dice the potatoes. Peel and finely chop the shallot and clove of garlic, then sauté in hot oil. Add the potato cubes and deglaze with the broth. Let everything simmer for about 15 minutes. Wash and clean the arugula and roughly chop 2/3 of it. Put this portion in the soup and let it steep briefly. Now puree everything with a hand blender. Add the cream and simmer a little if necessary. Mix in the crème fraîche and season with salt and pepper. Cut the spring onions into rings. Take the rest of the arugula together in four bundles and fix them with onion rings. Place the soup in small bowls and serve with a bunch of arugula.