Always so easy, Yannick Hornez’s recipes.
: 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.
The recipe for Liège balls with rabbit sauce
The recipe for eggplant with walnuts
Puff pastry tart recipe with northern plums