- Rukkola - 120 Grams
- Onions - 60 Grams
- Cream of 20% - 100 Milliliters
- Water or broth - 100 Milliliters
- Boiled chicken egg - 1 piece
- Olive oil - 2 items. spoons
- Pepper, salt - - To taste
- Fresh greens - - To taste
Rukkola is well washed. From the whole amount of arugula we take a small handful, finely cut it and put it aside. We'll use it a little later. Onion cut into thin half rings and fry in a skillet in oil until golden. Then add whole leaves of arugula to the onions and pour in the broth. Stew everything on average fire for about 10 minutes. Then pour in the cream and stew for about 5 minutes. Then the entire contents of the frying pan cool a little and transfer to a blender. Grind to a homogeneous mass. Add a finely chopped arugula to the mass. Stirring. Now the most important thing is to evenly distribute our soup by serving glasses. In total, 5 units of 50 ml are obtained. And we send glasses with soup to the refrigerator. Then we clean the boiled egg, knead it with a fork and sprinkle the resulting crumbs on the soups. Sprinkle with fresh herbs and serve. Bon Appetit!
Servings: 5