Arugula and shrimp soup

This soup is a metaphor for any excellent cuisine: a little of a variety of but high-quality ingredients, perfectly combined and prepared in a special way. What an unforgettable taste, and it cannot be attributed only to arugula, or only to shrimp…

Preparation steps

Wash and dry the arugula well. Fry it very briefly in small portions in olive oil and set aside on absorbent paper.
Frytheshrimp and chopped garlic briefly in butter, sprinkle with corn starch, mix well and pour in the wine. Then pour about 700 ml of water and bring to a boil. Add and cook for another 10 minutes.
Finely chop the arugula, drained of fat, and add to the soup. Bring to a short boil and finally stir in the sweet cream and season with colorful pepper.

Serving

Serve this delicious soup with refined meat or fish dishes.

Advice

You can marinate the shrimp in lemon juice before preparation, but not longer than 20 minutes because the lemon will cover their taste.

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