Arugula Soup Puree
4 servings
60 minutes
Arugula puree soup is an exquisite and delicate dish of American cuisine, where the vibrant flavor of arugula combines with the creaminess of cream and the subtle aroma of white wine. This soup has a silky texture and refined taste with a slight spiciness thanks to arugula. The recipe's history originates from European culinary traditions, where arugula has long been valued for its expressive flavor. In this soup, it transforms into a true gastronomic delight. Perfect for an elegant dinner or light lunch, it is served hot, complemented by fresh bread or crispy croutons. Such soup can be found in fine dining restaurants where the combination of simple ingredients with elegant execution is appreciated. It offers warm enjoyment and satisfaction from deep, rich flavors.
1
Broth: place chicken, coarsely chopped carrots, onions, and spices in a pot, pour in 2.5 liters of water. Bring to a boil, simmer for 1.5-2 hours, constantly skimming off fat and blood. Discard the vegetables after cooking.
- Chicken: 600 g
- Onion: 1 head
- Carrot: 1 piece
- Bay leaf: 1 piece
- Black peppercorns: 0.5 teaspoon
- Parsley: 10 g
- Dried marjoram: 3 g
2
Soup: Boil arugula in broth for 2 minutes. Strain, keeping the broth and arugula separate. Blend the arugula into a puree. Heat oil in a pot, add flour, and sauté for 2 minutes. Then add broth, wine, and cream to the pot. Bring to a boil and cook for 10 minutes. Finally, add arugula and cook for another 5 minutes.
- Rocket (arugula): 100 g
- Butter: 80 g
- Wheat flour: 60 g
- Sweet white wine: 0.5 glass
- Double cream 40% fat: 1 glass
3
Serve the soup very hot.
