Description
Arugula is among my culinary favorites. We meet her and in salads, and in sauces, and even hot pies. It gives any dish a subtle tangy and very fresh acidity. Recently my collection of recipes with arugula replenished with a delicious cream soup, made with this product. In the original it is stated as a cold soup served in small cups as a "Preface" to the main meal. In this format I want to show it to you. However, with confidence I can say that if you serve it warm in a large tureen, then guests will be no less positive and bright.
Ingredients
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Arugula
120 g
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Onion
60 g
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Cream
100 ml
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Broth
80 ml
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Chicken egg
1 piece
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Vegetable oil
2 Tbsp
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Greens
-
Black pepper
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Salt
Cooking
Before you start to prepare the dish, boil an egg and leave it to cool. It will take us the final steps.
And here is the main hero of the recipe — arugula. First, we wash.
Take from the total quantity of a small handful of arugula and finely chop with a knife. Leave aside (we'll use it later). The rest of the salad leave a.
Onions cut into half rings and fry until light brown colour in vegetable oil.
Add to the onions whole arugula leaves, broth and cook on medium heat for about 10 minutes.
Then pour in the cream and continue to cook for another five minutes.
Slightly cooled and put the contents of the pan into a blender. Grind to a fine homogeneous slurry.
Pour the mixture into a bowl and add to it chopped fresh arugula, which we prepared in the second step.
Evenly pour the cream soup in small cups (I got exactly 5 portions of 50 ml each) and cooled in the refrigerator for 10-15 minutes.
Cleaned boiled egg and mash it with a fork. Received a little sprinkle soup on top.
Decorate with herbs (e.g., dill) and serve.
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