Always so easy, Yannick Hornez’s recipes.
Reading time:
1 minute
Preparation
: 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
Butter
10 cl of beer
40 cl light vegetable broth
1 bay leaf
20 cl of liquid cream
3 tbsp. saturated arugula
Salt
Espelette pepper powder
progress
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.
Dressage
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
Puff pastry tart recipe with northern plums