Potage froid de roquette Cold soup of rocket
Preparation time: 10 minutes. Cooking time: 10 minutes and 2 hour on the fridge. Difficulty: Easy. Cost: Low.
INGREDIENTS For 6 persons - rocket: 500 g - white onion: 6 small - liquid cream: 30 cl - Eggs: 2 - Chicken broth: 90 cl - Olive oil: 3 c. soup - chives: 6 sprigs - salt, pepper ice
PREPARATION Wash and dry the arugula. Do a big handle, chop it coarsely with a knife and book it. Peel onions and chisel. Heat the oil in a saucepan and put it to melt onions. Then add the arugula and half of the broth. Cook 2 minutes. Remove from heat and place in blender. Reverse soup in a saucepan, add the remaining broth, salt and pepper, bring to a boil. Then add the cream, stir and let simmer 2 minutes. Pour into a bowl, add the chopped arugula, and mix in a cool place for at least 2 hours Cook the eggs hard. Husk them and chop them. Chop the chives finely and mix in the eggs mimosa. Divide the cold soup into 6 large glasses, sprinkle eggs with chives mimosas, correct the seasoning and serve.
SUGGESTIONS AND COUNCILS Should be extra cold
WINE Cabernet d'Anjou (RosĂŠ, Val de Loire)