Madeleine de Proust of Guy Savoy, the soup is in the spotlight of four new culinary opuses signed by the famous French chef. Following the seasons scrupulously, we are currently discovering the gourmet recipes to test this spring. Including the one with arugula and fresh goat cheese to discover in preview.
Guy Savoy’s fresh goat cheese arugula soup recipe
-500 g of arugula
-200 g of fresh goat cheese
-50 g of plant pollen (available in delicatessen, herbalist or organic store)
Place the arugula in a pot of salted boiling water and cook for 3 minutes. Drain it in a colander and reserve the cooking water. Using a blender, mix 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 freshly ground pepper. Make goat cheese quenelles between two tablespoons, pour the arugula soup over them then sprinkle with fresh pollen.
The book Soupes de Printemps by Guy de Savoy published by Herscher, to discover here
Guy Savoy’s book “Spring soups”