Classic potato soup with crispy arugula topping – hearty and unique

Here’s how to prepare it:

Peel and roughly chop the potatoes and onions. Clean and finely chop the celery. Melt the butter in a large saucepan and add the onions,
Sauté the celery and garlic for 5 minutes. Add the potatoes and stir well. Add the vegetable stock and simmer with the lid on for 30 minutes until softened. Then puree with a hand blender until smooth and strain through a sieve if desired. Finally, add the cream and season with salt, pepper, and nutmeg.

Clean the arugula. Heat the oil in a pan (approx. 170°C), add the arugula, and fry briefly. Keep some distance from the pan, as the oil will splatter during frying. Drain the arugula on a paper towel and serve immediately with the soup.