Recipe for vegetable soup and arugula cream

Always so simple, Yannick Gornez’s recipes.

Reading time:
1 min

: 10 minutes – Cooking
: 40 minutes – Price
: * – Difficulty

Ingredients for 4 people

3 shallots, chopped

150 g of potatoes

1 carrot cut into large cubes

1 white leek

1 celery stalk, chopped

1 crushed clove of garlic

1 peeled apple, coarsely chopped


10 cl of beer

40 ml of light vegetable broth

1 bay leaf

20 ml of liquid cream

3 tablespoons of chopped arugula


Espelette pepper powder


Force to return shallots, white leeks, celery, carrots, garlic and potatoes in a little butter.

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

Wet broth, reduce the heat and leave to cook for about 30 minutes under the lid.

Mix soup and adjust seasoning.

Get up of whipped cream with a pinch of salt and gently fold in the arugula.


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

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