The recipe for vegetable soup and arugula cream

Always so easy, Yannick Hornez’s recipes.

Reading time:
1 minute

: 10 minutes – cooking
: 40 minutes – price
: * – Difficulty

Ingredients for 4 people

3 shallots, chopped

150 g of potatoes

1 large cubed carrot

1 white leek

1 stalk celery, minced

1 minced garlic clove

1 peeled apple, finely chopped


10 cl of beer

40 cl light vegetable broth

1 bay leaf

20 cl of liquid cream

3 tbsp. saturated arugula


Espelette pepper powder


Make you come back shallot, white leek, celery, carrot, garlic and potatoes in a little oil.

Pour beer, add the apple and bay leaf and bring to a boil.

Wet of the broth, lower the heat and simmer for about 30 minutes with the lid on.

Stir the soup and adjust the seasoning.

Go up whipped cream with a pinch of salt and carefully add the arugula.


Divide the soup between each plate, sprinkle with Espelette pepper and top with arugula quenelles.

Read also

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The recipe for eggplant with walnuts

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