Rocket and basil iced green soup

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Rocket and basil iced green soup

Rocket and basil iced green soup

Number of people

500 ml chicken broth

4 arugula handles

2 basil leaves (about 15 medium leaves)

50 g pine nuts

10 cl of liquid fresh cream

Preparation: 5 min
Cooking time: 5 min
Step 1
Prepare the 500 ml of chicken broth.
Step 2
Once hot, cut off the heat and add the arugula and basil leaves. Leave to "poach" for 3 or 4 minutes.
Step 3
Then pass the preparation in the blender with the pine nuts and add the crème fraîche at the end to slightly bind and velvety everything.
Step 4
Store in a cool place and serve very cold as an appetizer or in glasses for an aperitif.
I add my grain of salt

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