Creamy arugula soup

Ingredients

• 400 g green peas
• 200 g celery root
• 1200 ml water
• 2 medium sweet or regular potatoes (300 g)
• 1 teaspoon salt
• 1 teaspoon dried marjoram
• 300 ml sour cream 20% fat
• 50 g arugula
• 100 g croutons

Preparation

1. Take the sour cream out of the fridge 15 minutes beforehand. Put the peas and peeled, sliced celery root in a pot with 1200 ml water. Boil for 20 minutes, until the peas are almost tender. 2. Peel and slice the potatoes, then add them to the pot. Boil for another 15 minutes, until the vegetables are soft. 3. Add the salt and marjoram, then let the soup simmer gently for 2 minutes. 4. Put the vegetables and about 600 ml of the cooking liquid in a blender. Stir a few spoonfuls of hot soup into the sour cream, then add it to the blender and blend everything until smooth. If everything won't fit in the blender jug, work in batches. 5. Pour the soup into a small saucepan and warm it over low heat for 2 minutes, stirring. Gradually add the remaining cooking liquid until it reaches the consistency you like. 6. Finely chop the arugula. Divide the soup between bowls and sprinkle the arugula and croutons on top.