Arugula soup is a surprising starter that is easy to make.
starter – 4 persons – 30 min.
Ingredients
– 4 slices of stale bread or bake-off bread
– 6 tbsp bruschetta pomodoro (without garlic)
– 12 tbsp olive oil Bonsecco
– 50 g butter
– 2 shallots, finely chopped
– 50 g flour
– 1 l chicken stock
– 6 tsp saveurade Assisi
– 250 ml whipped cream
– 2 potatoes
– 150 g arugula
– fresh, soft goat's cheese
How to prepare croutons
1. Preheat the oven to 200 degrees. Spoon the bruschetta pomodoro into a small bowl and add 4 tbsp warm water. Let it soak. Add 6 tbsp olive oil and stir well.
2. Divide the Bruschetta mixture over the bread slices. Brush the back of the bread slices with 2 tbsp olive oil.
3. Cut the bread into cubes. Bake the croutons in the oven until crispy for 10 minutes and then leave to cool.
How to prepare soup
1. Heat the butter in a stockpot and fry the shallot until translucent. Add the flour and stir until smooth. Lightly stir the flour until a roux forms.
2. Gradually add the chicken stock and stir until smooth. Add the saveurade Assisi and the whipped cream and stir well again.
3.Bring the soup to the boil and let it simmer over low heat.
4. Peel the potatoes and cut into small cubes. Let the potato cubes cook in the soup until they are cooked.
5. Remove the pan from the heat. Spoon the arugula, except for a handful, into the soup and puree the soup with a stick blender until smooth. Divide the olive oil through the soup. Garnish the soup with arugula and the croutons.
Recipe:Oil &Vinegar
