Always so simple, Yannick Gornez’s recipes.
Reading time:
1 min
Preparation
: 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
Butter
10 cl of beer
40 ml of light vegetable broth
1 bay leaf
20 ml of liquid cream
3 tablespoons of chopped arugula
Salt
Espelette pepper powder
progress
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.
Dressage
Divide the soup between each plate, sprinkle with Espelette pepper and top with the arugula quenelles.
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