Arugula Puree Soup

Soups | American cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Arugula Puree Soup

Ingredients

Poultry - 21.2 oz
Onion - 1 head
Carrot - 1 piece
Bay leaf - 1 piece
Green peppercorns - ½ teaspoon
Parsley - 0.4 oz
Dried Chamomile - 0.1 oz
Butter - 2.8 oz
Wheat Flour - 2.1 oz
Rice Sweet Wine - ½ cup
Cream (40%) - 1 cup
Arugula - 3.5 oz

Step by Step guide

Step 1

Broth: In a pot, place the chicken, roughly chopped carrot, onion, spices, and pour in 2.5 liters of water. Bring to a boil, simmer for 1.5-2 hours, constantly skimming off fat and blood. After cooking, discard the vegetables.

Step 2

Soup: In the broth, boil the arugula for 2 minutes. Strain, keeping the broth and arugula separate. Blend the arugula into a puree. Heat the butter in a pot, add the flour, and sauté for 2 minutes. Then add the broth, wine, and cream to the pot. Bring to a boil and cook for 10 minutes. Finally, add the arugula and cook for another 5 minutes.