Discover the refreshing twist of arugula soup—an elegant, easy-to-make starter packed with vibrant flavors.
Serves 4 | Prep: 30 minutes
Ingredients
– 4 slices stale bread or bake-off bread
– 6 tbsp bruschetta pomodoro (without garlic)
– 12 tbsp olive oil Bonsecco
– 50 g butter
– 2 shallots, finely chopped
– 50 g flour
– 1 l chicken stock
– 6 tsp saveurade Assisi
– 250 ml whipped cream
– 2 potatoes
– 150 g arugula
– fresh, soft goat's cheese
Prepare the Croutons
1. Preheat oven to 200°C. In a small bowl, combine bruschetta pomodoro with 4 tbsp warm water; let soak. Stir in 6 tbsp olive oil.
2. Spread mixture over bread slices; brush the other side with 2 tbsp olive oil.
3. Cube the bread and bake until crispy, about 10 minutes. Cool completely.
Prepare the Soup
1. Melt butter in a stockpot over medium heat. Sauté shallots until translucent. Stir in flour to form a smooth roux.
2. Gradually whisk in chicken stock until smooth. Add saveurade Assisi and whipped cream; stir well.
3. Bring to a boil, then simmer on low.
4. Peel and cube potatoes; cook in soup until tender.
5. Remove from heat. Add most of the arugula (reserve a handful), purée with a hand blender until silky. Stir in remaining olive oil. Garnish with reserved arugula, croutons, and goat's cheese.
Recipe courtesy of Oil & Vinegar
