Arugula Cream Soup
Description
Perfect for lunch. I found the recipe for arugula cream soup on an English-language vegetarian cooking website. Besides being a big fan of arugula and loving all dishes made with this delicious green, I was drawn to the presentation of this arugula cream soup. My friends were absolutely thrilled with this soup—first amazed by its presentation, and then by its taste. The arugula cream soup is served cold with white Italian bread. Wishing everyone a wonderful day!
Instructions
- 1
Step 1
We thoroughly wash the arugula.
- 2
Step 2
From the entire amount of arugula, take a small handful, finely chop it, and set aside. We will use it a bit later.
- 3
Step 3
Slice the onion into thin half-rings and fry in oil in a pan until golden brown.
- 4
Step 4
Then add whole arugula leaves to the onion and pour in the broth. Simmer over medium heat for about 10 minutes.
- 5
Step 5
Then pour in the cream and simmer for another 5 minutes.
- 6
Step 6
Then we slightly cool down all the contents of the skillet and transfer it to a blender. Blend until smooth.
- 7
Step 7
Add finely chopped arugula to the mixture. Mix well.
- 8
Step 8
Now the most important part - evenly distribute our soup into portion cups. You will get 5 cups of 50 ml each. Then place the cups with soup into the refrigerator.
- 9
Step 9
Then peel the boiled egg, mash it with a fork, and sprinkle the resulting crumbs over the soups.
- 10
Step 10
Sprinkle with fresh herbs and serve.