Argula Soup

Name: Argula Soup
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 onion; 50 g unsalted butter or margarine; 50 g wheat flour; 350 ml broth with chicken meat little pot; 500 ml tap water; 250 ml fresh cream cup; 1 crumbly potato; 150 g arugula bag of 75 g; 100 g soft goat cheese

Soup with butter, onion, flour, chicken broth, whipped cream, potato, arugula and soft goat's cheese.

Ingredients

Kitchen Stuff

1 blender

Directions

Chop the onion.
Heat the butter in a soup pot. Fry the onion for 5 minutes. Add the flour and cook for another 5 minutes or until the mixture starts to color (roux).
Add the stock, water and the whipped cream.
Peel the potato, cut into small cubes and add. Bring to the boil and cook on low heat for 10 minutes.
Remove the pan from the heat. Keep a few leaves of arugula behind for the garnish and add the rest to the soup.
Allow to dilute for 1 minute and puree with the hand blender until smooth.
Divide the soup over bowls or plates and crumble the goat's cheese over it. Garnish with the rest of the arugula.