John Myers
Parsley Cream Soup with Arugula
The perfect parsley cream soup with arugula recipe with a picture and simple step-by-step instructions.
- 2 bunch Arugula
- I’Ll get mine from the garden
- 1 Pc. Clove of garlic
- 60 ml Extra virgin olive oil
- 1 Pc. Onion
- 300 g Parsley root
- Alternatively celeriac or parsnips
- 2 tbsp Butter
- 50 ml White wine
- 600 ml Vegetable broth
- 200 ml Cream
- Salt, pepper, lemon juice and nutmeg to taste
- Wash and clean arugula and spin dry. Roughly chop two thirds of it, set aside the rest. Peel the garlic and add the chopped rocket, oil, salt. Puree the pepper and nutmeg (the beloved all-purpose shredder is really used today).
- Peel and dice the onion. Peel and chop the parsley roots. Sauté the onions and parsley roots in butter and deglaze with the white wine, reduce and top up with the vegetable stock. Let simmer for 15 minutes.
- In the meantime, divide the remaining rocket into four bundles. B. Wrap smoked salmon, raw ham, etc. – I don’t have it right now, so without it, it still gives a little taste but extremely much for the eye!
- Pour the cream into the soup and use the practical all-purpose shredder (magic wand) to grind and whisk, season to taste again and season if necessary.
- Distribute on plates and garnish with the rocket paste and the rocket bouquet
- What happens when I got the cream out of the fridge, the juniper belly crowded loudly * facepalm * OK – I had my flavor ingredient, so don’t be surprised if the rocket is wrapped up after all.
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