Recette
Arugula soup with fresh goat cheese and fresh pollen.
Very easy level. Preparation time: 30 minutes. For 4 people.
500 g arugula
200 g fresh goat cheese
50 g vegetable pollen (available in delicatessens, herbalists or organic stores)
Black pepper
Olive oil
Large saucepan, blender, salad bowl
Put the arugula in a pot of boiling salted water and cook for 3 minutes.
Drain in a colander and reserve the cooking water.
Using a blender, blend the arugula with 1 liter of cooking water and 3 tablespoons of olive oil.
In a salad bowl, mash the fresh goat cheese with 2 tablespoons of olive oil and ground pepper.
Make quenelles of goat between two tablespoons.
Pour the arugula soup over it then sprinkle with fresh pollen.
Do you remember this parental injunction: Eat your soup! Or: if you don't eat your soup, you won't grow! We had no desire then!
No idea why the soups of our childhood felt like a punishment. Luckily that has changed! Hot, warm, cold or iced, they contribute to our good shape. Nowadays, the recipes are full of fantasy, sometimes even a bit playful. A small soup served in a delicate cup of tea brings a nice touch of elegance to your table, surprises your guests. And when a chef like Guy Savoy gets into it, soup becomes one of the symbols of the French art of living: "Grounded, in broth or velvety, they are concentrates of the excellence of the products of the land and sea that we find on the market stalls of French towns and villages. With vegetables, fruits, spices, herbs, sometimes meat or fish, soups are reinvented and stand out in the image of this collection of four collections for four seasons. Classic, traditional or original, all these soups have one thing in common: they embody an ode to gluttony and rediscovered childhood. A recreational childhood so that the soup once again becomes the Proust madeleine of our tender years. »
By naming his soups “land and sea in small caliber” or “a harlequin has been there”, Guy Savoy knows how to enchant with words before delighting the taste buds. A real treat over the seasons.
Spring soups, Guy Savoy with Alexis Voisnet, illustrations Laura Merle, book 1, Herscher editions, €12
