John Myers
Contents
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Ingredients
- 500 g Arugula
- 400 ml Cream 10% fat
- 150 g Sour cream 10% fat
- Freshly grated nutmeg
- 1 Onion
- 2 Clove of garlic
- 1 cup Vegetable broth
- Salt
- Pepper from the grinder
- 150 g Pine nuts
- 2 tbsp Extra virgin olive oil
Instructions
- Wash the arugula thoroughly and drain well.
- Chop the onion and garlic and fry briefly in the olive oil. Deglaze with a cup of vegetable stock.
- Add the cream, stir.
- Add arugula and simmer for about 5 minutes.
- Grate a little nutmeg in the soup. Season with salt and pepper.
- Remove from the stove and mix well with the blender.
- Add sour cream and carefully fold in with a whisk.
- Let the soup simmer again over low heat for about 5 minutes, reduce the soup, it will be nice and creamy.
- Toast the pine nuts without fat in the pan while stirring constantly.
Nutrition
Serving: 100gCalories: 164kcalCarbohydrates: 3.4gProtein: 4.3gFat: 14.9g
