Arugula Puree Soup
Soups • American
Description
Arugula Puree Soup
Ingredients
- Poultry 20 oz
- Onion 1 head
- Carrot 1 piece
- Bay leaf 1 piece
- Green peppercorns ½ teaspoon
- Parsley 0 oz
- Dried Chamomile 0 oz
- Butter 5 oz
- Wheat Flour 0 oz
- Rice Sweet Wine ½ cup
- Cream (40%) 1 cup
- Arugula 5 oz
Step-by-Step Guide
Step 1
Broth: In a pot, place the chicken, roughly chopped carrot, onion, spices, and pour in 2.5 liters of water. Bring to a boil, simmer for 1.5-2 hours, constantly skimming off fat and blood. After cooking, discard the vegetables.
Step 2
Soup: In the broth, boil the arugula for 2 minutes. Strain, keeping the broth and arugula separate. Blend the arugula into a puree. Heat the butter in a pot, add the flour, and sauté for 2 minutes. Then add the broth, wine, and cream to the pot. Bring to a boil and cook for 10 minutes. Finally, add the arugula and cook for another 5 minutes.
Step 3
Serve the soup very hot.
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