in Soup Recipes

Arugula foam soup

updated

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Ingredients for 2 servings:

  • 100 g rocket, cleaned and finely chopped
  • 1 onion(s), diced
  • 1 garlic clove(s), diced
  • some olive oil
  • 300 ml vegetable stock
  • 100 ml crème fraîche
  • 50 ml white wine
  • 30 g Parmesan or Grana Padano, grated
  • some butter
  • Salt and pepper, black, freshly ground

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

unusual but delicious

Sauté the onion and garlic in olive oil. Add the arugula and sauté briefly. Pour in the broth and wine and simmer over medium heat for about 5-7 minutes. Add the crème fraîche, cheese, and a knob of butter and bring to a boil. Purée with a hand blender until fluffy, and season gently with salt and pepper. Serve immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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